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Banana Cake with Coconut-Cream Frosting
Source: Eating Well

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Rating:
Prep Time: 20 minutes
Cook Time: 105 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Cake
0 tsp  low sodium baking powder
0 tsp  baking soda
2 tsp  ground cinnamon
0 1/2 tsp  ground nutmeg
0 1/2 tsp  salt
2 tbsp  butter
0 1/4 tsp  cream of tartar
0 cup  sugar
3 tbsp  canola oil
1 tsp  vanilla extract

Coconut-cream frosting
0 1/2 tsp  coconut extract
Directions
  1. To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Dust lightly with flour, shaking out the excess (or use cooking spray with flour).
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
  3. Melt butter in a small saucepan over low heat. Cook, swirling, until it turns a nutty brown, 1 to 3 minutes. Transfer to a bowl to cool.eat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
  4. Combine the melted butter, egg yolk, remaining 1 cup sugar, bananas, oil and vanilla in a large bowl. With mixer on low speed, alternately add the dry ingredients and buttermilk; beat until just blended. Beat in a heaping spoonful of the whites. Using a whisk, fold in the remaining whites. Pour the batter into the prepared pans.e the cake until a skewer inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pans on a wire rack for 10 minutes. Invert onto the racks and let cool completely.
  5. To prepare frosting & assemble cake: Toast coconut in a pie pan at 350 degrees F until lightly browned and fragrant, 2 to 4 minutes.
  6. Combine cream cheese, confectioners' sugar and coconut extract in a large bowl; beat with an electric mixer on medium speed until smooth and creamy.
  7. Frost the cake, using a little less than half the frosting between layers and the rest on the top. Garnish with the toasted coconut.

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