A custard-filled banana coconut layer cakewith a luscious fluffy frosting.
Recipe: Banana Custard Cake
1 (18.25-ounce) package white cake mix 2 large eggs 1/2 cup water 1 cup mashed banana 1/2 cup sweetened flaked coconut 1/2 cup granulated sugar 2 teaspoons all-purpose flour 1/2 cup heavy cream 2 tablespoons butter 1/2 cup chopped nuts 1/4 teaspoon salt 2 teaspoons vanilla extract – divided use 1 large egg white 1/4 cup butter, softened 1/4 cup vegetable shortening 1/2 teaspoon coconut extract 2 cups powdered sugar
In a mixer bowl, combine white cake mix,2 eggs, water, and mashed bananas; beat about 5 minutes.
Pour the batter into two greased 9-inchround cake pans and sprinkle with flaked coconut. Bake accordingto the white cake mix package directions. Cool on wire racks,coconut side up.
Meanwhile, for custard, in a saucepancombine granulated sugar, flour, cream, and 2 tablespoons butter,stirring occasionally until thickened; then add chopped nuts,salt, and 1 teaspoon vanilla.
Place one cake on a serving plate, coconutside down. Cover with half of the custard. Place second cakeon top with coconut side up. Spread the other half of the custardon the top of the second cake leaving 1-inch from the sides uncovered.
In a bowl, beat 1 egg white with 1/4 cupsoftened butter, and shortening. Add coconut extract, 1 teaspoonvanilla, and powdered sugar. Beat until fluffy. Frost the sidesand 1-inch around the edges of the top, leaving the coconut centerunfrosted.
Makes 12 servings.
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