–Carole Walberg– 2 Tablespoons Unsalted Butter* — Softened
1/3 Cup Coconut — Grated
Zest Of 1 Orange 3/4 Cup Sugar
1/2 Cup Unsalted Butter* — Chilled
2 Eggs
1 Teaspoon Vanilla Extract
1/4 Cup Sour Cream, Yoghurt, Buttermilk,
Or Sour Milk 1 Cup Banana** — Mashed
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
* I have made this recipe with margarine instead of butter. **About 3 medium-sized bananas
1. Preheat oven to 350F, butter one 9-cup (2L) Bundt pan and sprinkle with grated coconut. 2. Fit work bowl with steel knife and with machine running, drop zest through feed tube. Add sugar and process until zest is finely chopped 3. Cut butter into 1″ cubes and add to work bowl. Process on/off, on/off until mixture is thoroughly blended. 4. Mix in eggs, one by one, vanilla extract, sour cream and bananas. 5. Sift dry ingredients together and add to batter. Process quickly with 2 or 3 on/off turns. Do not overprocess. 6. Turn batter into pan and bake 40-45 minutes or until done. Allow cake to rest 8-10 minutes before turning it out of pan.
Note: The cake keeps well and can also be frozen. The riper the bananas, the more flavour the cake will have. Variations: Add 1/3 cup chopped dates or chocolate chips to the batter. The cake can also be made in two 8″ round pans and baked 25-30 minutes. Ice with a cream cheese frosting.
Carole Walberg