Susan from Food Blogga
2 2/3 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup canned unsweetened coconut milk
4 very ripe bananas, mashed (about 2 cups)
1 cup sweetened shredded coconut, toasted
3/4 cup coarsely chopped almonds, toasted
Position a rack in the center of the oven and preheat oven to 350 degrees F. Coat two 9 X 2-inch round cake pans, or five 6-by-2 3/4-inch mini-loaf pans with cooking spray.
To toast the coconut, place in a dry skillet over medium heat, and gently stir until aromatic and golden brown, about 2 minutes. Keep your eye on it since it burns quite quickly! Remove from heat and set aside.
To toast the almonds, place in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly toasted, about 5-7 minutes.
In a medium size bowl, whisk the flour, baking soda, salt, nutmeg, and cinnamon together.
In a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes. Add eggs, and beat well. Add the vanilla and coconut milk, and beat until batter is silky. Lower the speed, add the bananas, and beat briefly.
Add the dry ingredients to the liquid ingredients, and mix until just incorporated. Using a rubber spatula, gently stir in the coconut and almonds. Divide the batter evenly between the pans.
Bake for 40-45 minutes, or until the cakes are a deep golden brown. You'll know they're done when a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack and let cool for 10 minutes, then unmold and invert onto another rack to cool to room temperature right side up.