Tropical Island Banana Cake
- 2 purchased angel food cakes (10 to 12 ounces each)
- 2 containers (16 ounces each) vanilla frosting
- 1 teaspoon imitation banana extract
- Yellow food coloring
- 1 ripe banana, mashed
- 2 cups sweetened flaked coconut
- 1 cup chocolate morsels or chopped chocolate, melted
- 1 tube store-bought green icing
- 1 cup fruit-shaped candies
- Special Equipment: 1 palm tree decoration, aluminum foil
- Place 1 cake, wide side down, on a serving platter.
- Stir frosting and banana extract in a large bowl to blend.
- Stir in yellow food coloring, 1 drop at a time, until desired color is achieved.
- Transfer 1/2 cup of banana frosting to a medium bowl; stir in mashed banana.
- Spread mashed banana mixture over top of cake.
- Cut 1 (2-inch wide) wedge from second cake.
- Spread 1/4 cup of yellow frosting over cut ends of second cake.
- Bring cut ends of second cake together, pressing to adhere.
- Place second cake, wide side down, atop cake on platter.
- Tear cut cake wedge into cubes.
- Fill hole in center of cakes with cake cubes.
- Spread remaining yellow frosting evenly over top and sides of cake to coat completely.
- Sprinkle cake with coconut, pressing lightly to adhere.
- Create an island "volcano" mold by shaping aluminum foil into a volcano shape, measuring 2 to 3 inches in diameter.
- Dip in melted chocolate and let cool and harden.
- Place the mold on top of the cake.
- Fill the center of the mold with green icing and smooth out.
- Place palm tree decoration inside the mold.
- Arrange fruit-shaped candy decoratively around the palm tree and base of cake.
cakes, containers, banana, yellow food coloring, banana, coconut, chocolate, green icing, candies, decoration
Taken from www.foodnetwork.com/recipes/sandra-lee/tropical-island-banana-cake-recipe.html (may not work)