Recipe by Mercy
This is the cake that my mother remembers my grandmother making every Easter. Any good yellow cake recipe baked in round cake pans may be used because it was what Memaw did with it that made it Easter. On a really good day, she would cut the shape of the second layer to make bunny ears for a bunny face before she iced and coconutted it and then use jelly beans for the facial features.
Top Review by Baseball Taxi
Every holiday I made a treat for the teachers at my son's school. I always try and make something new. I make them as individual cakes in ceramic dishes shaped for the holiday I find at a local craft store. I came across this recipe and it sounded really good. I usually like making my cakes from scratch, but I was running out of time. Not only was this easy to make, but it absolutely delicious! I think the teachers are going to be pleasantly surprised when they take their first bite out of their Easter goody! Thank you for sharing this recipe with me! I know that I will include it now in my Easter tradition! By the way, this recipe made 10 individual cakes.
- 3 -4 bananas, mashed
- 1 teaspoon lemon juice
- 1⁄2 cup sugar
SEVEN MINUTE FROSTING
- 1 1⁄2 cups sugar
- 1⁄3 cup cold water
- 2 egg whites
- 1⁄4 teaspoon cream of tartar or 2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
- flaked coconut (OPTIONAL)
- jelly beans (OPTIONAL)
Directions See How It's Made
- Prepare two rounds of yellow cake per box or recipe instructions.
- Split each cake layer in half with monofilament, so there are four layers total.
- Mash the bananas with the lemon juice and sugar for the filling; assemble the cake with the filling between each of the layers.
- For the frosting, in a mixing bowl that you can later put over boiling water, blend the first 4 ingredients with a mixer at low speed for 30 seconds.
- Noting that the mixing bowl should not touch the water, place the mixing bowl over the boiling water and beat with the mixer on high speed for 7 minutes; remove from the heat and stir in the vanilla; beat the frosting for a few more minutes until it reaches a spreadable consistency.
- Frost the cake with the Seven Minute Frosting and cover all over with the coconut flakes.