Banana and coconut cake with lime icing

I used to love pink as a kid – as I told you a while ago – and I love Lisa Yockelson’s “Baking by Flavor”; therefore, the minute I saw this book I knew I had to have it. Oh, I’m really shallow sometimes, I’ll admit it. :)

This delicious and super moist banana cake comes from Lisa’s very pink and girlish book – if the book was a director it would certainly be Baz Luhrmann. :D

Banana and coconut cake with lime icing
slightly adapted from the gorgeous Baking Style: Art, Craft, Recipes

Cake:
2 cups (280g) all purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (113g/1 stick) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 cup mashed bananas (about 3 medium bananas)
3 tablespoons yogurt
¾ cup (75g) sweetened flaked coconut

Icing:
1 ¼ cups (175g) icing sugar
1 tablespoon lime juice, or more if necessary

Preheat the oven to 180°C/350°F. Butter and flour a 22x12x7cm (9x5x3in) loaf pan*.
Sift the flour, baking soda, baking powder and salt in a medium bowl.
Cream the butter for 3 minutes, then add the sugar in 2 additions, beating until light and fluffy. Scrape the sides of the bowl. Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the sides of the bowl. Beat in the vanilla.
On low speed, blend in half of the sifted ingredients, add the bananas and yogurt, then add the remaining sifted ingredients. Beat just until incorporated.
Stir in the coconut. Spoon batter into prepared pan and bake for 1 hour or until risen and golden and a skewer inserted in the center of the cake comes out clean.
Cool he cake in the pan over a rack for 10-12 minutes then carefully unmold onto the rack. Cool completely.
Make the icing: sift the icing sugar into a bowl and add the lime juice, mixing until desired consistency. Drizzle over the cooled cake.

* I made the recipe above using a 20x9cm (8x3½ in) loaf pan but it almost turned into a disaster – I recommend using the pan called for in the recipe

Serves 8-10