Roasted Banana Coconut Cake + Browned Butter Vanilla Bean Frosting + Macarons and Chocolate Robins Eggs
Ingredients
Roasted Banana Coconut Cake:
- 6 bananas extra ripe
- 1 cup coconut oil
- 1 cup coconut yogurt
- 1 cup coconut sugar
- 1 tbsp vanilla bean paste
- 1 tsp cinnamon
- 3 tsp lime juice
- 3 vegan flax eggs 3 tbsp ground flaxseed + 9 tbsp water
- 3-1/2 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp Himalayan sea salt
- 3/4 cup unsweetened coconut
- 1 bag Robin's eggs to decorate
Browned Butter Vanilla Bean Frosting:
- 8 oz vegan cream cheese Myokos brand
- 1 stick vegan butter
- 3 cups organic powdered sugar Lakanto brand
- 2 tsp vanilla bean paste
Instructions
- 3 layer, 6-inch cakePreheat Oven to 350 degrees.Grease cake pans with nonstick coconut oil.
Roasted Banana Coconut Cake:
- Roast the bananas for 20 minutes, peel on.Once cooled, smash the bananas with a fork. Using a standing mixer, add the bananas and the remaining wet ingredients and beat until smooth, about two minutes.Whisk in the dry ingredients and beat until combined.Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Browned Butter Vanilla Bean Frosting:
- Brown the vegan butter on the stove on medium heat for 5 minutes, or until it starts to smell nutty. Let cool completely.Beat the remaining ingredients until combined and smooth. Frost and decorate with macaroons and Robin's eggs!
Frank says
Arianna,
The Roasted Banana Coconut Cake recipe sounds delicious. What do you think of anointing the cake layers with Myer’s rum?
Arianna Brugh says
That sounds absolutely delicious! Let me know if you make it!