Coconut Banana Cake with Cream Cheeze Icing
Cake:
4 small very ripe bananas
1 1/3 cups sugar
1 tablespoon vanilla
1/2 cup coconut or canola oil
1 1/3 cups coconut milk and/or nondairy milk
1 cup shredded coconut
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup flax seeds
1 cup sweet apricot kernels Icing:
1 (8 ounce) container vegan cream cheese
1/2 lemon, juiced
generous pour maple syrup
1. Preheat the oven to 325 degrees F and grease 2 round cake pans. Mash the bananas and mix with sugar, vanilla, oil, milks, and coconut. Set it aside to rehydrate the coconut a little.
2. In another bowl, mix the flour, salt, baking powder, flax seeds and apricot kernels together. Add the wet to the dry and mix. Pour the batter into 2 prepared pans and bake for about 30 minutes or until done in the center.
3. For the icing, mix all the ingredients together and beat vigorously with a fork until it's smooth and looks like pourable delicious icing.
4. Pour a little on 1 cake once it has cooled to room temperature. Place the other cake on top and cover the whole thing in icing, letting it drip off the sides.
I also added fresh sliced banana and toasted coconut flakes on top of the icing to make it pretty and that much more delicious! Enjoy!
Source of recipe: I wanted a cake with coconut and banana in it for my birthday, so i made this.
SO HOW'D IT GO?
this turned out ok for me... had big bananas so the cake was kinda gummy... should've used less... use legit maple syrup too not the cheapy stuffs!
This sounds like a great recipe, but I'm confused about what to do with the apricot kernels. Are they chopped or whole in the cake?
Thanks!
I made this cake for our golden retrievers 14th birthday party! I could not find sweet apricot kernels in the shop, so I substituted almonds. I was the only one there who didnt like it unfortunately! Everyone else really enjoyed it though!!!