Banana and Walnut Cake with a Lemon and Flaked Coconut Frosting
125g unsalted butter, softened
1/2 cup (125g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
4 ripe bananas, mashed
1 teaspoon bicarb of soda
1/2 cup chopped walnuts
1/2 cup (125ml) milk
1 cup SR flour (160 g), sifted
1 cup wholemeal SR flour (140g), sifted
Frosting:
125g unsalted butter, softened
3/4 cup (90g) icing sugar
1 tablespoon lemon juice
1/4 cup flaked coconut (or flaked almonds or other chopped nuts), toasted
1. Preheat the oven to 180°C. Lightly grease and line a 20cm round cake tin with baking paper.
2. Cream the butter and sugar in a medium bowl until light and fluffy. Add the eggs one at a time beating thoroughly after each addition. Add the vanilla and banana and beat until combined.
3. Add the bi-carb soda to the milk and fold the flours, walnuts and the milk into the butter mixture in batches until combined. Spoon into the prepared tin and bake for 1 hour or until a skewer comes out clean.
4. Allow the cake to sit for 10 minutes before turning out onto a wire rack to cool.
5. For The Frosting: beat the butter, icing sugar and lemon juice until smooth and creamy. Spread over the cooled cake and sprinkle with toasted coconut.
Serves 8.