Creme De Banana Coconut Rum Cake
|Butter||7 Ounce, softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Mashed ripe banana||1 1⁄3 Cup (21.33 tbs)|
|Coconut rum||1 Ounce|
|Cake flour||1 1⁄3 Cup (21.33 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Banana||3 , sliced|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Coconut||1 Cup (16 tbs) (At Left)|
|Unsweetened coconut flakes||1 Cup (16 tbs), toasted golden brown (Use Fresh Variety)|
|Baking chocolate||1 Ounce, grated|
Place the butter and the 1 1/2 cups sugar in a mixer bowl and beat until light and fluffy.
Add the eggs 1 at a time, beating well after each addition.
Beat in the buttermilk, mashed banana and coconut rum.
Sift the cake flour, baking powder, salt and baking soda into a separate bowl.
Add the sifted ingredients to the banana mixture and beat at low speed to moisten.
Beat 1 minute at medium speed.
Fold in the pecans.
Pour the batter evenly into two buttered-and-floured 9-inch cake pans.
Bake at 350 degrees for 25 to 35 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes.
Remove to a wire rack to cool completely.
Toss the banana slices with the lemon juice and the 2 tablespoons sugar in a large bowl.
Spread a thin layer of Coconut Custard over the top of one cake layer and cover with banana slices.
Place the second cake layer on the first and layer custard and banana slices over the top.
Spread custard over the side of the layered cake.
Garnish the top with the coconut flakes and grated chocolate.
Cut the Hershey's Hugs down the center with a sharp knife to make two pieces.
Decorate the sides and top of the cake with the Hershey's Hugs and Kisses.
Chill until serving time.