All’s well in the world when spring is in the air, the birds are nesting, trees are humming………………
and there’s cake to enjoy.
This is the perfect spring cake…………………when special friends come to play.
Banana & Coconut Cake serves 8-10
11/2c desicated coconut
11/4c milk for soaking
185grams unsalted butter softened
11/2c caster sugar
3 ripe bananas mashed
2/3 c milk
3c self raising flour
passionfruit pulp (optional for serving).
Pre-heat oven to 180 degrees.
Grease and line a 26cm spring form round cake tin.
Place coconut and first measure of milk into a bowl to soak.
In a mixing bowl cream the butter and sugar together. Add eggs one at a time, beat well between each addition.
Once eggs are combined, add the soaked coconut and mashed bananas .
Mix together. Add the second measure of milk and the flour, alternating between each.
Mix well and pour into the lined tin.
Bake for approximately 1 hour or until a skewer inserted comes out clean.
Ice with a cream cheese icing or standard icing. Sprinkle with toasted coconut threads and drizzle with passionfruit pulp.
This is the best ever banana cake, and my young friends after arduous testing, second helpings,
and very clean plates agreed.
Recipe from the clever folk at Ripe deli from their first book Ripe recipes.