Banana Coconut Cake With Almond Struesel Crunch

Bake a Banana Coconut Cake With Almond Struesel Crunch

https://www.cutoutandkeep.net/projects/banana-coconut-cake-with-almond-struesel-crunch • Posted by Jehancancook

You will need

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
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
Vanilla Icing
¾ cup Powdered Sugar 5 tsp Milk ½ tsp Vanilla Extract

Project Budget

Time

Difficulty

Description

Instructions

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.

4. Pour cake batter into prepared cake pan then sprinkle almond crumble evenly over the top.

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.

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