A delicious cake made with ripe bananas and shredded coconut, topped with a creamy frosting.
Ingredients
For the cake
- 4piecelarge ripe bananas, mashed
- 1 1/2cupunsalted butter, softened
- 1 3/4cupgranulated sugar
- 4piecelarge eggs, at room temperature
- 2tsppure vanilla extract
- 2 1/4cupall-purpose flour
- 1tspbaking powder
- 1/2tspsalt
- 1cupunsweetened shredded coconut
For the frosting
- 1cupunsalted butter, softened
- 2cuppowdered sugar
- 1tsppure vanilla extract
- 2tbspunsweetened shredded coconut
Nutrition (per serving)
Calories
396.8kcal (19.84%)
Protein
4.2g (8.42%)
Carbs
60.5g (22%)
Sugars
41.3g (82.66%)
Healthy Fat
6.2g
Unhealthy Fat
11.8g
% Daily Value based on a 2000 calorie diet
How to make World's Best Cake
Cake Preparation
Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans.
In a large mixing bowl, combine mashed bananas, sugar, eggs, and vanilla extract. Beat until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the banana mixture and beat until just combined.
Stir in unsweetened shredded coconut.
Divide the batter evenly between the prepared pans.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
To make the frosting, beat the butter until creamy.
Gradually add powdered sugar, beating until smooth.
Stir in vanilla extract and unsweetened shredded coconut.
Assembling the Cake
To assemble the cake, place one cake layer on a serving plate.
Spread a thick layer of frosting on top.
Place the second cake layer on top and frost the entire cake with the remaining frosting.
Nutrition (per serving)
Nutrition (per serving)
Calories
396.8kcal (19.84%)
Protein
4.2g (8.42%)
Carbs
60.5g (22%)
Sugars
41.3g (82.66%)
Healthy Fat
6.2g
Unhealthy Fat
11.8g
% Daily Value based on a 2000 calorie diet
Chefadora AI is Here.
Experience smarter, stress-free cooking.
Tips & Tricks
Use ripe bananas for the best flavor.
Don't overmix the batter, as this can result in a dense cake.
You can adjust the amount of coconut to your taste.
This cake is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.
FAQS
How can I make the World's Best Cake gluten-free?
To make the World's Best Cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for better texture. Additionally, check that all other ingredients, like baking powder and powdered sugar, are gluten-free.
What are some good storage tips for leftover World's Best Cake?
To store leftover World's Best Cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to store it for longer, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
Can I use other fruits instead of bananas in this cake recipe?
Yes, you can substitute ripe bananas with other fruits like applesauce or pureed pears for a different flavor. Keep in mind that the texture and sweetness may vary, so you might need to adjust the sugar content accordingly.
What can I pair with the World's Best Cake for a dessert table?
The World's Best Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh fruit like strawberries or a fruit compote to balance the sweetness of the cake.
How do I know when the World's Best Cake is done baking?
To check if the World's Best Cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia