1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper. 2. In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside. 3. In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy. 4. Add banana mixture & beat on low until combined. 5. In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined. 6. With a large metal spoon, gently fold in only half of the coconut untl just combined. 7. Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean. 8. Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely. 9. Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat. 10. FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth. 11. Spread over the cake, then sprinkle with the toasted coconut before slicing & serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
