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Tuesdays with Dorie: Lots-of-Ways Banana Cake

July 20, 2010

This week’s recipe for the Tuesdays with Dorie bakers is Lots-of-Ways Banana Cake, selected by Kimberly of Only Creative Opportunities. I went the tropical route and used toasted coconut and dark rum, along with a rum syrup. Maybe I should call mine Banana Colada cake?

Topped with a candle for a friend celebrating a birthday!

What I did: I made 1/2 recipe and baked it in one 9″ round cake pan. There are lots-of-ways to make this cake. I used…

  • The brown sugar/granulated sugar combination.
  • Light coconut milk.
  • Dark rum.
  • Toasted sweetened coconut.
  • Rum syrup.

How it went: Since I was making 1/2 recipe, I used my hand mixer instead of my stand mixer. My single layer baked quickly – no more than 35 minutes and it was deep golden brown and done in the center. I made 1/2 batch of the rum syrup from the Rum-Drenched Vanilla Cakes recipe but used only about half of that on the cake (the rest was tasty mixed with some soda!). I topped it with more toasted coconut to dress it up a bit.

How it tasted: Some friends invited us for dinner and I brought this cake for dessert. Everyone gave it a thumbs up! One friend was happy that it didn’t have a strong alcohol taste. I actually thought it could have used a little more rum flavor (um, maybe I shouldn’t have turned the rest of the rum syrup into a mixed drink!).  We all liked the texture of the toasted coconut inside and on top of the cake. My husband declared it “super-charged banana bread.” This was a great dessert to share with friends on a warm summer day.

If you would like the recipe, including all of the variations, look on page 204 of Baking: From My Home to Yours, or head over to Kimberly’s blog; she’ll have the recipe published today.

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16 comments

  1. I LOVED this cake!!!! LOVED LOVED LOVED it!

    Yours sounds amazing-mine got done fairly quickly, too. I was glad I checked it when I did!


  2. LOL, I thought it needed more rum too. Glad it turned out well for you.


  3. Looks marvelous Jill, so glad you all enjoyed it! This was my farewell post with TWD after almost two years of baking along. Hope you’ll stop by and say goodbye!


  4. It was delicious!


  5. Welcome home!

    Your cake looks delicious and I love the coconut topping.


  6. Your cake looks great! Rum syrup as a cocktail? I HAVE to try that! Thanks for baking with me this week!


  7. Great idea, I love that Banana Colada Cake!


  8. The addition of rum syrup is a great idea. I bet it tasted fantastic!


  9. Love the toasty coconut on top! Your version sounds so nice and summery.


  10. Ok, I swore I left a comment yesterday… Hm… well anyway, love the toasted coconut topping. AND the syrup idea – anything with rum is a winner! Including this cake – looks wonderful Jill! It’s my new banana bread!


  11. How festive, with the candle. I’m glad everyone liked it…this one’s a keeper for sure!


  12. Great idea to one layer with half the recipe, it looks very pretty like that…will need to remember that little tip in the future for dessert making around here.


  13. Toasted coconut and banana are MFEO – made for each other! Hah, learnt that line from a movie. Your cake looks wonderfully delicious. I miss TWD but can’t really find it in me to use more butter than we already have in school these days. So thanks so much for sharing!


  14. I’m with ya on the ‘more rum’ front. How can anyone argue with more rum?

    Your cake looks luau ready 😉


  15. Ooo. I love that you added the rum syrup. What a great summer dessert! Nicely done.


  16. Oh, the rum syrup would be perfect with this. It could have used more rum, but didn’t want to over do it. Looks perfectly delicious.



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