INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Butter and flour two 9-inch cake
pans. Cake: In the bowl of an electric mixer, beat the butter and
sugar together until it is light and fluffy. Add the eggs one at a
time, beating well in between each addition, and continue to beat
until very light and fluffy. Add buttermilk and mashed banana and mix
well. In a separate bowl, sift dry ingredients together (flour,
baking soda, salt, baking powder), then add to batter and mix at low
speed on the electric mixer until moistened. Beat one minute at
medium speed, then fold in pecans and pour batter evenly into the two
prepared cake pans. Bake for 25 to 35 minutes, until a toothpick
inserted in the center comes out clean. After removing the cakes from
the oven, allow them to cool for five minutes, then invert onto a
cooling rack. Assemble when thoroughly cooled. Coconut Custard: Line
a baking sheet with parchment paper and cut another piece of
parchment to the same size. Set both aside. Combine the coconut milk
and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3
cup cornstarch and stir with a fork until free from lumps. Mix the
sugar and cornstarch together with the egg yolks and 1 cup of coconut
milk mixture. Whisk until smooth and set aside. In a heavy saucepan,
bring the remaining coconut milk mixture to a boil. Pour it into the
bowl with the egg yolk-sugar mixture, whisking constantly. Return the
mixture to the saucepan over medium flame and continue stirring. Cook
until small bubbles start to form on the surface of the custard.
Remove from the heat and spread onto the parchment-lined baking
sheet. Cover the top of the custard with the other sheet of parchment
to prevent a skin from forming. Cool in the refrigerator. To assemble
Cake: In a large bowl, gently toss banana slices with the lemon
juice, and sugar. Trim the top of the first layer of cake so that the
surface is level, then spread with a thin layer of custard. Place
bananas completely over bottom layer, so that no cake is showing.
Spread with another layer of coconut custard. Place next cake layer
on top of this and spread the top generously with coconut custard.
Garnish liberally with toasted coconut flakes. This recipe yields 8
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6170 broadcast
03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-07-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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