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For
the cake:
Nonstick spray
1 cup plus 2 tablespoons all-purpose flour,
plus more for the cake pans
1/3 cup unsweetened unflavored GNC
Soy Protein
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup walnut oil, or canola oil
2 large eggs, at room temperature
2 large very ripe bananas, slightly mashed
1 tablespoon vanilla extract
1 teaspoon grated lemon zest
For
the frosting:
1 cup sugar
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 cup unsweetened shredded coconut (see
NOTE)
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1.
Position the rack in the center of the oven
and preheat the oven to 350°F. Spray
two 9-inch round cake pans with nonstick
spray and dust them with flour, making sure
the sides and bottom are completely coated.
Whisk the flour, GNC SOY PROTEIN, baking
powder, baking soda, and salt in a medium
bowl; set aside.
2. Place the sugar and walnut or canola
oil in a large bowl and beat with an electric
mixer at medium speed until well combined,
about 1 minute. Beat in the eggs one at
a time, making sure the first is fully incorporated
before adding the second. Scrape down the
sides of the bowl with a rubber spatula,
then beat in the banana, vanilla extract,
and lemon zest.
3. Turn off the beaters and add the flour
mixture. Beat at low speed just until the
flour mixture is incorporated. Do not overbeat.
Divide the batter evenly between the two
prepared cake pans, taking care to smooth
it in the pans without pressing down on
the batter.
4.
Bake until lightly browned and a toothpick
inserted in the center of one of the cakes
comes out clean, about 22 to 24 minutes.
Transfer the cake pans to a wire rack and
cool for 5 minutes. Remove the cakes from
the pans by inverting the pans and gently
shaking the cakes loose onto a large plate,
then reinverting them onto the wire rack.
Cool completely, about 1 1/2 hours.
5. To make the frosting, put about 2 inches
of water in a large saucepan and bring it
to a boil over medium high heat.
6. Once the water is boiling, place the
sugar, egg whites, cream of tartar, and
salt in a large bowl that fits securely
over the saucepan without the bottom of
the bowl touching the water in the pan.
Beat with an electric mixer with clean,
dry beaters until thickened, like runny
marshmallows, stirring constantly with a
rubber spatula, about 7 minutes. Remove
the bowl from the pan (be very careful of
any escaping steam) and beat in the vanilla.
7.
To assemble the cake, cut the rounded tops
off the cakes to make the two layers completely
flat. Place one cake layer on a cake stand
or serving platter; spread 1/4 of the frosting
over the top of this layer. Sprinkle half
the coconut over the top. Gently transfer
the second cake layer on top of the first.
Use the remainder of the frosting to coat
the top and sides of the cake. An off-set
spatula will make the job easier, allowing
the sticky frosting to be smoothed and shaped.
Cover the top and sides of the cake with
the remaining coconut. For longer storage,
but no more than 2 days, stick a few toothpicks
in the top and lay plastic wrap loosely
over the cake, or invert a large salad bowl
over the entire cake as a cover.
NOTE: You can toast the coconut for a deeper
taste. Spread the coconut out on a large,
lipped baking sheet and bake in a preheated
350°F oven until lightly browned, stirring
frequently, for about 6 minutes. Allow the
coconut to cool completely before using
it on the cake. Unsweetened coconut flakes
are available in most gourmet markets and
in almost all health-food stores.
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