Straight from the Earth

BANANA-COCONUT CAKE

This double-layer cake is shockingly delicious. The cake itself is so moist it melts in your mouth, and between the two layers of scrumptious cake lies a sweet coconut frosting and fresh banana slices. The entire masterpiece, once frosted, is topped with toasted coconut and chopped pecans. Another one of our mother-daughter creative collaborations, this banana-coconut cake is absolutely divine. —MAREA

Serves 12

CAKE

1¹/₄ cups/250 g sugar

¹/₂ cup/120 ml melted coconut oil

¹/₂ cup/120 ml coconut milk

1¹/₄ cups/185 g mashed ripe banana (3 bananas)

1 tsp pure vanilla extract

2 cups/280 g whole-wheat pastry flour

1 tsp baking soda

1 tsp baking powder

¹/₂ tsp salt

¹/₂ cup/40 g unsweetened shredded coconut

FROSTING

1¹/₂ cups/330 g Earth Balance or other vegan buttery spread, at room temperature

3³/₄ cups/415 g confectioners’ sugar

3 tbsp coconut milk

³/₄ tsp pure vanilla extract

1 cup/80 g unsweetened shredded coconut

TOPPING

1 cup/80 g unsweetened shredded coconut

2 ripe bananas, sliced into ¹/₄- to ¹/₂-in /6- to 12-mm-thick pieces

1 cup/120 g raw, unsalted pecans, lightly toasted (see page 117) and chopped

Preheat the oven to 350°F/180°C/gas 4 and grease two 9-in/23-cm springform pans with coconut oil.

In a large mixing bowl, beat the sugar and oil together with an electric mixer or vigorously with a whisk until combined. Add the coconut milk and beat until smooth. Add the bananas and vanilla and mix to combine.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients. Using a spatula, mix to combine, but avoid overmixing. Mix in the coconut.

Pour half of the batter into each greased pan. Bake on the middle rack of the oven for about 30 minutes, until the edges are brown and a toothpick inserted in the middle of each cake comes out clean.

While the cake bakes, make the frosting: Beat the Earth Balance until fluffy. Stir in the confectioners’ sugar, coconut milk, and vanilla and beat until fluffy and combined, about 2 minutes. Stir in the coconut. Refrigerate the frosting while the cake cools.

When the cakes are done, place them on racks and remove the outside edges of each pan. Let the cakes cool completely, for at least 1 hour.

To make the topping: Place a medium skillet over medium-low heat. Add the coconut and stir continuously with a spatula, until the coconut is golden brown and fragrant. Turn off the heat.

Once the cakes have cooled completely, remove each from its pan and transfer one to a serving plate. Spread some frosting on top of the cake. Place the banana slices evenly on top of the frosting so that the entire cake is covered. Then, gingerly place the other cake on top of the first. Using a rubber spatula, spread more frosting on the top and sides of the cake. Cover it with the toasted coconut followed by the pecans. Cut the cake into 12 slices and serve immediately. If it’s a warm day, the frosting will start to soften (so, if not serving immediately, it’s best to refrigerate). Store in an airtight container in the refrigerator for up to 5 days.