Banana And Coconut Cake

• 10 tbsp (1 1/4 sticks) butter, at room temperature
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 3 None eggs, at room temperature
• 2 tsp vanilla extract
• 3 None ripe medium bananas, mashed
• 1/2 cup light sour cream
• 2 1/2 cups self-raising flour, sifted
• 1/2 cup flaked coconut
• None None FOR THE COCONUT CREAM CHEESE FROSTING
• 8 tbsp (1 stick) butter, at room temperature
• 1 pkg (8 oz) cream cheese, at room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 2/3 cup flaked coconut

1. Preheat the oven to 350u0b0F. Grease and line two 8-inch square baking pans with parchment paper.
2. Beat butter and sugars with in large bowl with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract, mashed bananas and sour cream; beat to combine. Beat flour and coconut into mixture until well combined. Divide among prepared pans.
3. Bake 30-35 mins or until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4. Meanwhile, for the coconut cream cheese frosting, beat butter and cream cheese in large bowl with electric mixer until light and fluffy. Add powdered sugar, vanilla extract and coconut extracts; beat for 3 mins.
5. Trim tops of cakes to level. Spread one-third of frosting over one cake layer. Top with remaining cake layer. Frost top and sides with remaining frosting, Sprinkle with coconut. Store in an airtight container.

butter, brown sugar, granulated sugar, eggs, vanilla, bananas, light sour cream, flour, flaked coconut, coconut cream, butter, cream cheese, powdered sugar, vanilla, coconut, flaked coconut

Taken from recipes-plus.com/api/v2.0/recipes/36320 (may not work)