Banana coconut cake
Course: baking, cakeDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
1 egg
50 g sugar
a pinch of salt
little bit of vanilla extract
40 ml vegetable oil
40 ml water
40 g flour
20 g cornstarch
20 g desiccated coconut
1/2 tsp baking powder
200 g heavy cream
1 bananas
20 g desiccated coconut
300 ml milk
30 g cornstarch
50 gr vanilla sugar
Steps
- cake: – In a medium bowl, mix the egg with sugar, salt and vanilla extract with a hand mixer for a couple minutes. – Pour the vegetable oil and water in a low speed for a half minute. – Add and mix all the dry ingredients (flour, cornstarch, desiccated coconut, and baking powder. – Pour into greased and floured round baking pans (18 cm diameter) – Bake at 175°C for 15 minutes or until the cake is done. Let it cool completely.
- cream: Whip the cream until it has doubled in volume and forms a stiff peak. Put the whipped cream in the refrigerator.
- pudding: In a medium sauce-pan, add a quarter of the milk, cornstarch and vanilla sugar. Stir it well, until no lumps of cornstarch remain. Pour the remaining milk into the sauce-pan. Cook over medium heat and always stir until thickened.
- Pour the pudding over the cake and let it cool until the top of the pudding dry.
Scatter with sliced banana.
Transfer the whipped-cream over the banana.
Sprinkle with desiccated coconut.
Put in the refrigerator for at least 2 hours before serving.
