Coconut Banana Cake with Cream Cheeze Icing
4 small very ripe bananas
1 1/3 cups sugar
1 tablespoon vanilla
1/2 cup coconut or canola oil
1 1/3 cups coconut milk and/or nondairy milk
1 cup shredded coconut
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup flax seeds
1 cup sweet apricot kernels Icing:
1 (8 ounce) container vegan cream cheese
1/2 lemon, juiced
generous pour maple syrup
1. Preheat the oven to 325 degrees F and grease 2 round cake pans. Mash the bananas and mix with sugar, vanilla, oil, milks, and coconut. Set it aside to rehydrate the coconut a little.
2. In another bowl, mix the flour, salt, baking powder, flax seeds and apricot kernels together. Add the wet to the dry and mix. Pour the batter into 2 prepared pans and bake for about 30 minutes or until done in the center.
3. For the icing, mix all the ingredients together and beat vigorously with a fork until it's smooth and looks like pourable delicious icing.
4. Pour a little on 1 cake once it has cooled to room temperature. Place the other cake on top and cover the whole thing in icing, letting it drip off the sides.
I also added fresh sliced banana and toasted coconut flakes on top of the icing to make it pretty and that much more delicious! Enjoy!
Source of recipe: I wanted a cake with coconut and banana in it for my birthday, so i made this.