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Receta Banana Coconut Rum Cake

Name: Banana Coconut Rum Cake
Ingredients: 1 c. butter; 2 c. sifted sugar; 1/2 tsp vanilla extract; 2 tsp banana extract; 3 c. cake flour; 1/2 tsp salt; 2 tsp baking pwdr; 1 c. lowfat milk; 6 x egg whites; 2 c. butter; 1 1/2 lb (about 5.5 c.) confectioners' sugar, sifted; 2 tsp banana extract; 1 tsp vanilla extract; 2 tsp orange juice concentrate; 2 tsp lemon juice; 1 c. dark rum; 1 x banana, very thinly sliced; 1/2 c. shredded coconut, toasted

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Ingredientes

1 c. butter
2 c. sifted sugar
1/2 tsp vanilla extract
2 tsp banana extract
3 c. cake flour
1/2 tsp salt
2 tsp baking pwdr
1 c. lowfat milk
6 x egg whites
2 c. butter
1 1/2 lb (about 5.5 c.) confectioners' sugar, sifted
2 tsp banana extract
1 tsp vanilla extract
2 tsp orange juice concentrate
2 tsp lemon juice
1 c. dark rum
1 x banana, very thinly sliced
1/2 c. shredded coconut, toasted

Direcciones

Cake:With an electric mixer whip the butter till light and fluffy.
Add in the sugar and extracts and blend well. In another bowl sift together the cake flour, salt, and baking pwdr. Stir 1/3 of this into the butter and sugar mix.
While stirring, add in half of the lowfat milk. Continue stirring and add in another 1/3 of the flour mix, then the rest of the lowfat milk, then the last of the flour mix. Mix well.
Whip the egg whites till stiff but not dry. Gently fold them into the cake mix.
Divide the mix equally into three 9-inch cake pans which have been buttered and lightly floured.
Bake at 3500 till the cakes are hard, about 25-30 min. The cakes are done when a toothpick stuck in the middle comes out clean.
Place the pans on cake racks and let stand for 10 min. Invert the pans onto the racks and tap the bottom to loosen the cakes. You may have to run a knife around the edges. Cold the layers completely, but do not let them dry out.
Icing:Whip the butter with an electric mixer till light and fluffy. Slowly add in the confectioners' sugar, extracts, orange juice concentrate, and lemon juice and blend till smooth. Keep in a cold place, but do not chill.
When the cake is cold, place 1 layer on a cake plate.
Prick the layer all over with a fork, sprinkle with 1/3 of the rum, then ice the layer. Cover the icing with thinly sliced bananas and sprinkle with shredded coconut which has been toasted to a nice golden.
Repeat the operation for the second layer, and then the third, leaving the bananas off the top of the cake. Cover the entire cake with remaining toasted coconut.