Combining traditional flavors with modern sensibilities, the creamed butter and sugar have been replaced with a simple meringue in this moist, luscious cake.

Beth-Ann Bove
Source: EatingWell Magazine, January/February 1999
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Ingredients

Cake
Coconut-cream frosting

Directions

Instructions Checklist
  • 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).

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  • 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 & 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.

Tips

Make Ahead Tip: Prepare through step 6. Wrap cake layers in plastic wrap, then foil and freeze for up to 3 months.

Equipment: Two 9-inch round cake pans

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.

Nutrition Facts

344.1 calories; protein 6.1g 12% DV; carbohydrates 54.6g 18% DV; exchange other carbs 3.5; dietary fiber 2.4g 9% DV; sugars 34.7g; fat 12.1g 19% DV; saturated fat 5.5g 28% DV; cholesterol 36.3mg 12% DV; vitamin a iu 256.2IU 5% DV; vitamin c 1.8mg 3% DV; folate 12mcg 3% DV; calcium 90.3mg 9% DV; iron 0.7mg 4% DV; magnesium 11.8mg 4% DV; potassium 263.3mg 7% DV; sodium 388.1mg 16% DV; thiamin 0.1mg 6% DV.

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Rating: 4 stars
10/30/2011
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