Banana-Coconut Layer Cake | Recipe Cart | Recipe Cart

Ingredients

• Nonstick cooking spray, for pans
• 6 ripe bananas, unpeeled
• 2 1/2 cups/213 grams shredded sweetened coconut
• 4 cups/512 grams all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup/201 grams granulated sugar
• 3/4 cup/150 grams light brown sugar, lightly packed
• 6 eggs
• 1 cup/227 grams unsalted butter (2 sticks), melted
• 1 cup sour cream or crème fraîche
• 1 tablespoon vanilla extract
• 2 teaspoons fresh lime juice
• 1/2 cup unsweetened coconut cream (see Note)
• 1/2 cup/114 grams unsalted butter (1 stick), cut into 1-inch cubes, softened
• 8 ounces/1 cup/225 grams cream cheese, cut into 8 chunks and softened
• 1 1/2 cups/185 grams confectioners’ sugar
• 1 teaspoon coconut extract, dark rum or vanilla
• Pinch of fine sea salt