Tropical Island Banana Cake

Name: Tropical Island Banana Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 14
Cuisine: Mexican
Ingredients: 567 grams purchased angel food cakes each); 1 ripe banana, mashed; 237 milliliters chocolate morsels or chopped chocolate, melted; 1 tube store-bought green icing; 1 teaspoon imitation banana extract; 237 milliliters fruit-shaped candies; 473 milliliters sweetened flaked coconut; 907 grams containers each) vanilla frosting; 14 servings Yellow food coloring

Tropical Island Banana Cake

Tropical Island Banana Cake requires approximately 50 minutes from start to finish. One portion of this dish contains about 4g of protein, 22g of fat, and a total of 614 calories. This recipe serves 14. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have purchased angel food cakes, food coloring, chocolate morsels, and a few other ingredients on hand, you can make it. It is a budget friendly recipe for fans of Mexican food. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. If you like this recipe, you might also like recipes such as Low-fat Tropical Banana Cake, Tropical Island Dessert, and Tropical Island Scones.

Instructions

Special equipment: 1 palm tree decoration, aluminum foil

Equipment you will use

Aluminum Foil

Place 1 cake, wide side down, on a serving platter. Stir frosting and banana extract in a large bowl to blend. Stir in yellow food coloring, 1 drop at a time, until desired color is achieved.

Ingredients you will need

Yellow Food Color

Banana Extract

Frosting

Equipment you will use

Bowl

Transfer 1/2 cup of banana frosting to a medium bowl; stir in mashed banana.

Ingredients you will need

Banana

Frosting

Equipment you will use

Bowl

Spread mashed banana mixture over top of cake.

Ingredients you will need

Mashed Banana

Spread

Cut 1 (2-inch wide) wedge from second cake.

Spread 1/4 cup of yellow frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere.

Ingredients you will need

Frosting

Spread

Place second cake, wide side down, atop cake on platter. Tear cut cake wedge into cubes. Fill hole in center of cakes with cake cubes.

Spread remaining yellow frosting evenly over top and sides of cake to coat completely.

Ingredients you will need

Frosting

Spread

Sprinkle cake with coconut, pressing lightly to adhere.

Ingredients you will need

Coconut

Create an island "volcano" mold by shaping aluminum foil into a volcano shape, measuring 2 to 3 inches in diameter. Dip in melted chocolate and let cool and harden.

Ingredients you will need

Chocolate

Dip

Equipment you will use

Aluminum Foil

Place the mold on top of the cake. Fill the center of the mold with green icing and smooth out.

Ingredients you will need

Icing

Place palm tree decoration inside the mold. Arrange fruit-shaped candy decoratively around the palm tree and base of cake.

Ingredients you will need

Base

Fruit

Equipment

Aluminum Foil

Bowl

Ingredients

Servings:

567grams

purchased angel food cakes each)1

ripe banana, mashed 237milliliters

chocolate morsels or chopped chocolate, melted 1tube

store-bought green icing 1teaspoon

imitation banana extract 237milliliters

fruit-shaped candies 473milliliters

sweetened flaked coconut 907grams

containers each) vanilla frosting 14servings

Yellow food coloring

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.