0 0
Banana coconut cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Banana coconut cake

  • 30 mins
  • Serves 6
  • Easy

Ingredients

  • cake

  • filling

  • pudding

Directions

Share

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.

(Visited 529 times, 1 visits today)

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.

Stephanie

meatball, italy, spaghetti, fork, italian, recipe, food, delicious, simple
previous
Meatballs
kering tempeh, crispy tempeh, traditional, food, indoesian, soybeans, lime leaf, chili, peanut, bowl
next
Crispy tempeh – Kering tempe
meatball, italy, spaghetti, fork, italian, recipe, food, delicious, simple
previous
Meatballs
kering tempeh, crispy tempeh, traditional, food, indoesian, soybeans, lime leaf, chili, peanut, bowl
next
Crispy tempeh – Kering tempe

2 Comments Hide Comments

Add Your Comment