Roasted Banana Cake

Adapted from Lots-Of-Ways Banana Cake pg 204-205 in Baking From My Home to Yours
2-2/3 cup flour
1-1/4 baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 stick light butter
1/2 stick regular butter
1 cup Splenda Blend Brown Sugar (not packed)
3/4 cup Splenda Blend Sugar
1/2 cup All Whites (2 eggs worth)
1-1/2 teaspoons vanilla extract
2 tablespoons coconut rum
4 roasted bananas (Bake at 350 for 20 minutes in peels)
1/2 cup light coconut milk
1/2 cup unsweetened toasted coconut
1 batch Vanilla Coconut Frosting
1 can fat free dulce de leche

Preheat oven to 350.

Spray 3 9 inch cake pans with cooking spray.

Sift together flour, baking soda, salt, and nutmeg; set aside.

Beat butter with mixer fitted with paddle attachment until creamy. Add in sugars and beat for two minutes. Slowly add in All Whites mixing until well combined. Mix in vanilla and rum. Carefully squeeze roasted bananas out of peel and into batter. Make sure to do this over the mixing bowl so you get all the juice from the bananas in the bowl. Mix 1 minute. Mix in toasted coconut. On low speed slowly add the flour mixture and coconut mixture alternately, beginning and ending with flour.

Divide batter evenly among pans.

Bake for 20-25 minutes or until cake tester inserted in the middle comes out clean.

Cool five minutes. Then turn out of pans onto cooling racks and cool completely.

Mix dulce de leche with 1/2 cup frosting to thicken it up a little; set aside.

Snip a corner off of a plastic bag and put a little bit of frosting in the bag.

When cakes are completely cooled put a small dollop of icing on your cake board. Place first layer on board. Using the plastic bag of frosting pipe a thick circle of icing 1/2 inch in from the edge of the cake. Pour enough dulce de leche on to completely cover the cake. Make sure you don't run over the top of the icing! Repeat with second layer. Place third layer on top. Frost top and sides of cake.