A moist cake just waiting for those dead bananas.Visualize palm trees while eating.
| 1 - 7 oz.pkg. flaked sweetened coconut | 1 1/2 cups sugar |
| 2 cups sifted cake flour | 3 eggs |
| 1 tsp. baking powder | 2 tsp. grated orange rind |
| 1/4 tsp. salt | 1 tsp.vanilla |
| 2 very ripe bananas, mashed | 1/2 cup sour cream |
| 1/3 cup canola oil |
Glaze |
| 2 - 3 Tbs. cup fresh orange juice |
| 1 1/2 cup powdered sugar |
Grease and flour a 10 cup bundt pan. Set aside. Preheat oven to 325F. Place coconut in food processor and chop fine. Combine dry ingredients and set aside. In mixing bowl combine oil and bananas. Blend smooth. Add sugar, eggs, rind and vanilla. Mix well. Add flour and sour cream alternately with flour the last addition. Fold in coconut. Pour batter in prepared pan. Bake for 45 - 55 minutes until tester come out clean. Let rest in pan for 20 minutes. Invert onto a cake plate. Place plate on cooling rack until completely cool-ed.(Cooling cake on plate while on cooling rack prevents a sticky bottom on cake.) Glaze: Frost with a combination of powdered sugar and orange juice.Sprinkle with toasted coconut, if desired. Serves 12.