2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder and baking soda
1/2 teaspoon salt
1 + 1 cup granulated sugar (for cake and caramel)
1/2 cup brown sugar
3 ripe bananas, mashed
3 large eggs
1 cup coconut milk
2 teaspoons vanilla extract
1 cup shredded coconut
Cream cheese frosting
Heat the oven to 350°F
grease
and flour two 9-inch round cake pans.
Combine flour baking powder
baking soda
and salt in a bowl.
Now prepare wet mix in another bowl by combining sugar
brown sugar
vegetable oil
mashed bananas
eggs and vanilla extract.
Beat the mixture well.
Gradually add dry ingredients to the wet mix and combine well.
Fold in shredded coconut.
Fill the cake pans evenly with the batter and bake for 25-30 minutes in a preheated oven.
Check with a toothpick to see if it comes out clean from the centre.
Allow the cakes to cool and prepare caramel drizzle by heating sugar and water over medium heat.
Stir until sugar dissolves then stop stirring and let mixture come to boil.
Swirl the pan occasionally and cook until the mixture turns amber in 5-7 minutes.
Remove the caramel mixture from the heat and make the frosting in another bowl with butter
cream cheese
powdered sugar
and coconut extract.
Beat until fluffy.
Assemble the cake with frosting and cool it off.
Once set, drizzle the caramel on top and decorate with nuts and dry fruits.