Ingredients
1/2 cup Butter
¼ cup Vegetable Oil
3 Eggs
2 cups Sugar
2 cups Flour
2 tsp. Baking Powder
1 ½ cups Lite Coconut Milk
1 ½ tsp. Banana Extract
Pinch of Salt
6 oz. Dulce De Leche
Frosting:
1 ½ sticks Cream Cheese
2 sticks Butter
1 cup Powdered Sugar
1 tsp. Vanilla Extract
Topping:
7 oz. Sweetened Coconut
❃❃Serves 4 – 6❃❃
Preparation
Preheat oven to 350.
Spray 3 six-inch cake pans with non-stick cooking spray and cut parchment paper to fit the bottoms. Spray the parchment paper as well.
In a bowl whisk or sift together flour, salt and baking powder.
Cake
In a large bowl cream butter and sugar together. Add oil and continue mixing adding one egg at a time until fully combined. Add banana extract.
Start adding coconut milk and flour mixture alternating between the two starting and ending with the flour mixture.
Evenly divide the batter between the three pans which will be approximately 1 ½ cups per pan.
Bake for 30 – 35 minutes until a toothpick comes out clean from the middle. Remove from oven and cool.
Frosting
Add 1 ½ sticks of room temperature cream cheese, 2 sticks of room temperature butter, vanilla and 1 cup of powdered sugar to a large bowl and mix until well by hand or with a hand mixer.
Set aside to frost cakes once they have cooled.
Coconut
Evenly spread coconut on a baking sheet and put into oven right after cakes are removed from the oven. Keep your eye on the coconut and toss a few times when in the oven to ensure the coconut does not burn and toasts evenly. This will take about 10 minutes.
Assembly
Cut the domed tops off the cakes with a serrated knife so the tops are even. Put four strips of parchment paper around the perimeter of the cake stand and put first layer of cake in the middle. Add ½ of the Dulce De Leche and spread evenly.
Top layer with next layer of cake. Top this with the other ½ of Dulce De Leche. Top this layer with the last cake layer.
Frost entire cake and ensure all areas are covered. After the cake is frosted lightly push handfuls of coconut onto the sides of the cake ensuring that the coconut sticks. Top the cake with a layer of coconut and put cake into refrigerator for an hour or so to tighten the frosting.