LIME AND COCONUT CAKE

Steps:

• 1. FOR THE CAKE: Preheat oven to 350 degrees. Then grease a 9-inch springform pan and line it with parchment paper.
• 2. In a medium bowl, combine eggs, zest, lime juice, buttermilk, and mashed bananas. Then whisk together until well combined. Set aside.
• 3. In a large bowl, using an electric mixer beat together the butter and sugar until light and fluffy.
• 4. Add banana mixture. Beat on low until combined.
• 5. In another bowl, whisk together the flour and baking soda. Then add this to the banana/buttermilk mixture, whisking until well combined
• 6. With a large metal spoon, gently fold in coconut until just combined.
• 7. Spoon the batter into the prepared springform pan. Bake for 50 minutes or until golden and a skewer inserted in the center comes out clean.
• 8. Cool in the pan for 10 minutes. Then remove the springform sides before transferring the cake to a wire rack to cool completely.
• 9. Meanwhile, in a pan over medium heat, toast the remaining cup of shredded coconut. Stir constantly until golden in color. Then remove from the heat.
• 10. FOR THE ICING: Using an electric mixer, in a bowl combine the cream cheese and powdered sugar. Beat until smooth.
• 11. Spread over the cake. Then sprinkle with the toasted coconut before slicing and serving.