Banana Cake with coconut frosting



Preheat your oven to 325°F and lightly butter, flour, and line a bread tin.

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low. Sieve in the flour, baking powder, baking soda and mix.

Spread the batter in the bread tin and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.

Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.

While the cake is cooling, make the coconut frosting. Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.

Frost top of cooled cake and sprinkle with coconut flakes.


Darina Allen’s Irish Soda Bread recipe


Kerrygold Buttery Irish Potato and Apple Bake


Cook:  15 minutes
Serves:  8

  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional

Kerrygold Rhubarb & Strawberry Sponge Pudding


Triple Berry Slab Pie.@KerrygoldUSA


  • Meal type: desserts
  • Product: Kerrygold® Unsalted Butter
  • Serves: Makes 1 Jelly Roll Pan pie

To prepare the pie crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the unsalted Kerrygold butter, just until evenly dispersed and pea-sized clumps form.
  3. Add in 6 or 7 tablespoons of ice water and pulse, adding in an additional tablespoon of water until a dough begins to form. I usually need 9-10 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the pie filling:

  1. Combine the lemon juice, zest, and berries in a large bowl.
  2. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

To assemble your pie:

  1. Preheat an oven to 375 degrees.
  2. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
  3. Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle.
  4. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan.
  5. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
  6. Sprinkle your prepared fruit into the pan and spread out to fill evenly. Roll out your remaining piece of dough to a 12”x17” rectangle.
  7. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired.
  8. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling inside is bubbling.
  9. Rotate the pie during baking as needed to brown evenly.

Kerrygold Rhubarb & Strawberry Sponge Pudding