In honor of mother’s day we are creating a Banana Toasted Coconut Cream Cake! Watch Kara in action and learn how to make one of her family favorites.
Scroll down for the recipe breakdown.
Banana Cupcake Recipe:
- 1 1/2 cup sugar
- 8 oz butter
- 3 eggs
- 1 cup All Purpose flour
- 1 T baking soda
- 1 tsp salt
- 1 tsp all spice
- 1 cup milk
- 2 bananas mashed
Pre heat oven to 325 degrees
Cream 8 oz room temperature unsalted butter with 1 ½ cup granulated sugar, about 3 min on medium speed of your stand mixer
Gradually add 3 eggs, 1 at a time. beating each egg for 1 minute or until combined light and fluffy.
Sift together dry ingredients in a separate bowl: starting with 1 cup of flour, 1 T baking soda, 1 tsp salt and 1tsp all spice, combine with a whisk to ensure properly mixed together.
Add wet and dry ingredients alternating (milk and bananas alternating with dry ingredients)
Once all ingredients have been added mix on low speed for about 2 minutes.
Prepare your cake pans with flour and butter and add your batter. Bake in oven for 45 min or until top of cakes springs back when touched. Cool for 1 hour and de-pan your cake rounds.
Cream Cheese Frosting Recipe:
- 1 lb ( 16 oz) room temp cream cheese
- 1/2 lb (8oz) room temp unsalted butter
- 1 T vanilla
- 2 lbs sifted powdered sugar or more to taste
In a mixer with the paddle attachment, mix 1 lb or 16 oz softened cream cheese for 5-6 min on high speed in your mixer. Scrape down bowl and add 8 oz of unsalted butter in pieces; mix for 4 min or until light and fluffy on high speed.
Scrape down bowl and add 1 T of vanilla, about 30 seconds on medium speed.
Gradually begin adding 2 lbs or 4 cups of sifted confectioners sugar in 3 parts
Beat on low or medium speed as you add powder sugar.
Finally, beat for 3 minutes on medium speed until combined. Be careful not to over beat because it will become runny.
Immediately chill your frosting for a few hours.