Star-Spangled Layered Banana Cake With Southern Fluffy White Frosting
Four layers of moist banana cake wrapped in fluffy marshmallow like meringue frosting is bound to make a statement. Add a little coconut to mix to make it extra special and this star-spangled cake is perfect for a party!
Adjust racks in your oven so that they roughly divide the oven into thirds. Preheat to 350 F and prepare 4 9-in round pans. I just used the baking spray with the flour in it, but use your preferred method.
In a medium mixing bowl, combine flour, baking powder and salt. Set aside.
In your mixer, cream butter until light and fluffy. Add sugar and extracts, then mix until combined.
Add eggs, one at a time mixing well after each addition.
Lightly mash together the bananas and baking soda. Add to butter mixture and mix until combined.
Alternately add the flour mixture and the buttermilk mixture until completely added. Mix until just combined. Fold in pecans if using.
Divide the batter among the four prepared pans. The layer of batter in each pan will be thin. Smooth and place in oven so that no pan is directly over another.
Bake for 28-30 minutes or until the tops spring back when gently touched.
Invert and cool right side up on a wire rack.
Meringue Frosting
Prepare you mixer (it really does need to have at least a 4 quart bowl).
In a medium saucepan stir together sugar, corn syrup and water. Stirring frequently, heat mixture over medium heat until it comes to a full boil. Turn off heat.
In the mixer, beat egg whites until you have stiff peaks. Keep the mixer on high speed and slowly (and carefully!) pour hot sugar mixture into the egg whites. Stop occasionally to turn off the mixer and scrape the sides. You want to be sure it all gets mixed together. If the icing looks like it is going to grow out of the bowl, turn down the mixer speed a bit. (I did not have to do that, but it definitely filled my mixer bowl)
Once all of the sugar syrup is mixed in, add the salt, vanilla, and almond extract. Keep mixer on high (if possible) for about 15 minutes. You want the icing to hold a very stiff peak.
To assemble, layer a cake round then a generous amount of frosting. Repeat until you place the last cake round on top. Ice the sides of the cake, then spread remaining icing over the top.
Using your hands, press coconut into the icing on the sides of the cake. Keep adding coconut until you reach your desired coverage.
Let cake sit at room temperature until ready to serve.
Maida suggest using a long sharp knife and a deep pitcher of hot water to cut the cake.