Banana Coconut Cake With Almond Struesel Crunch
Bake a Banana Coconut Cake With Almond Struesel Crunch
Posted by Jehancancook
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You Will Need (20 things)
- 2 cup All Purpose Flour
- 2 tsp Baking Powder
- 1 ½ tsp Baking Soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 2 cup Sugar
- 1 ¼ cup Canola Oil
- 4 Eggs
- 2 cup Crushed ripe Banana
- 1 cup Coconut flakes
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Almond Streusel Topping
- ¼ cup All Purpose Flour
- ¼ cup Light Brown Sugar
- ½ tsp Cinnamon
- ¼ cup Cold Butter , cut into small pieces
- ½ cup Slivered Almonds
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Vanilla Icing
- ¾ cup Powdered Sugar
- 5 tsp Milk
- ½ tsp Vanilla Extract
Steps (6 steps, 40 minutes)
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1
Spray and flour a 13x9 cake pan and set aside.
To make the cake, preheat oven to 350 degrees
In a large bowl mix flour, baking soda, baking powder, salt, cinnamon. -
2
Add sugar, oil and eggs to flour mixture and mix well to combine.
Next add banana and coconut and stir vigorously but do not beat. -
3
To make the streusel stir together ¼ cup of flour, ¼ cup of brown sugar and cinnamon. Using a pastry blender or knife, cut in the butter until it resembles coarse bread crumbs. I use my hands for this step because it is quicker. Next stir in almonds to the crumble mixture.
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4
Pour cake batter into prepared cake pan then sprinkle almond crumble evenly over the top.
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5
Place in preheated oven and bake for 40 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
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6
While the cake cools make the Vanilla Icing by mixing milk, powdered sugar and vanilla in a small bowl until smooth. If the icing is too thick add more milk, just a little at a time. Drizzle over cake after it has cooled for 30 minutes.
*Almond Struesel and Vanilla Icing adapted from Better Homes and Garden Baking Cookbook