Name: Banana coconut cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Servings
Ingredients: egg: 1; sugar: 50 g; salt: a pinch of; vanilla extract: little bit of; vegetable oil: 40 ml; water: 40 ml; flour: 40 g; cornstarch: 20 g; desiccated coconut: 20 g; baking powder: 1/2 tsp; heavy cream: 200 g; bananas: 1; desiccated coconut: 20 g; milk: 300 ml; cornstarch: 30 g; vanilla sugar: 50 gr

Ingredients

cake

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

filling

200 g heavy cream

1 bananas

20 g desiccated coconut

pudding

300 ml milk

30 g cornstarch

50 gr vanilla sugar

Directions

Banana coconut cake

is very delicious and very easy to make. A meal isn’t considered complete without a dessert, so if you open my refrigerator, there is always a sweet thing. I make this cake very often because it’s so simple and it doesn’t take so much time to make it. This recipe is for 18 cm diameter of round baking pan, but if you want to make bigger cake, then just adjust the ingredients.

A simple trick to see how your cake is done:

Take a toothpick and if you insert it into the center of the cake, it should come out clean, with no streaks of batter.

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Steps

1 Done	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.
2 Done	cream Whip the cream until it has doubled in volume and forms a stiff peak. Put the whipped cream in the refrigerator.
3 Done	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.
4 Done	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.