Banana Cake with Coconut-Cream Frosting 1 cup whole-wheat pastry flour (see Ingredient note) 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 tablespoons butter 1 large egg white 1 large egg, separated 1/4 teaspoon cream of tartar 1 1/2 cups sugar, divided 1 cup mashed very ripe bananas 3 tablespoons canola oil 1 teaspoon vanilla extract 1/2 cup buttermilk 1/3 cup unsweetened coconut chips or flaked coconut 12 ounces reduced-fat cream cheese 1/2 cup confectioners' sugar 1/2 teaspoon coconut extract
To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Dust lightly with flour, shaking out the excess (or use cooking spray with flour). Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Melt butter in a small saucepan over low heat. Cook, swirling, until it turns a nutty brown, 1 to 3 minutes. Transfer to a bowl to cool. Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes). Combine the melted butter, egg yolk, remaining 1 cup sugar, bananas, oil and vanilla in a large bowl. With mixer on low speed, alternately add the dry ingredients and buttermilk; beat until just blended. Beat in a heaping spoonful of the whites. Using a whisk, fold in the remaining whites. Pour the batter into the prepared pans. Bake the cake until a skewer inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pans on a wire rack for 10 minutes. Invert onto the racks and let cool completely. To prepare frosting and assemble cake: Toast coconut in a pie pan at 350 degrees F until lightly browned and fragrant, 2 to 4 minutes. Combine cream cheese, confectioners' sugar and coconut extract in a large bowl; beat with an electric mixer on medium speed until smooth and creamy. Frost the cake, using a little less than half the frosting between layers and the rest on the top. Garnish with the toasted coconut. Yield: 12 servings Notes: Tip Do not sift cake flour before measuring for Eating Well recipes, regardless of package directions. Ingredient note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer. To make ahead: Prepare through step 6. Wrap cake layers in plastic wrap, then foil and freeze for up to 3 months. **************Vote for your city's best dining and nightlife. City's Best 2008. (http://citysbest.aol.com?ncid=aolacg00050000000102) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
