Banana Cake With Coconut Frosting


For the cake:

4oz Kerrygold unsalted butter, softened, plus additional for greasing pan

7oz plain flour plus additional for dusting pan

1 ½ teaspoons baking powder

½  teaspoon baking soda

½  teaspoon salt

5oz light brown sugar

1 large egg

10.5oz well-mashed very ripe bananas

2 floz sour cream

½ teaspoon vanilla


For the coconut frosting:

3oz cream cheese, softened

3 tablespoons Kerrygold unsalted butter, softened

2oz confectioners sugar

3 tablespoons well-stirred cream of coconut

3.5oz coconut flakes 


Preheat your oven to 325°F and lightly butter, flour, and line a bread tin.

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low. Sieve in the flour, baking powder, baking soda and mix.

Spread the batter in the bread tin and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.

Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.

While the cake is cooling, make the coconut frosting. Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.

Frost top of cooled cake and sprinkle with coconut flakes.