Whipped Cream Banana-Nut Coconut Cake

• 1 12 cups whipping cream (unwhipped)
• 1 tablespoon lemon juice
• 1 cup butter, softened (no subs please!)
• 2 14 cups sugar
• 4 large eggs
• 2 12 teaspoons vanilla
• 1 tablespoon dark rum
• 1 cup pureed banana
• 3 12 cups all-purpose flour
• 12 teaspoon salt
• 12 teaspoon cinnamon (can use more or less)
• 1 tablespoon baking powder
• 12 teaspoon baking soda
• 1 cup chopped walnuts
• 1 12 cups shredded coconut (or to taste)
• 1 cup semi-sweet chocolate chips, melted

1. Set oven to 350.
2. Set oven rack to second-lowest position.
3. Spray a 10-inch angel food cake pan with non-stick cooking spray.
4. In a small bowl stir the whipping cream with lemon juice, and let stand until cream curdles.
5. In a large mixing bowl cream butter with sugar for about 5 minutes until light and fluffy.
6. Add in eggs one at a time, mixing well after each addition.
7. Add in vanilla, rum and banana puree; mix until well combined.
8. Mix in the cream and the dry ingredients gently using a wooden spoon (do not beat with electric mixer).
9. Mix in chopped nuts.
10. Spoon batter into prepared baking pan.
11. Sprinkle top with coconut (do not mix in).
12. Bake for about 70-80 minutes, or until cake tests done.
13. Cool 10 minutes, then invert onto a serving platter.
14. Drizzle with melted chocolate.

whipping cream, lemon juice, butter, sugar, eggs, vanilla, dark rum, banana, flour, salt, cinnamon, baking powder, baking soda, walnuts, coconut, semisweet chocolate chips

Taken from www.food.com/recipe/whipped-cream-banana-nut-coconut-cake-135896 (may not work)