Coconut banana cake

Coconut banana cake

Cooking time: More than 1 hour
Course: Cakes/baking
Cooking method: bake


INGREDIENTS

1 cup (90g) desiccated coconut
¾ cup (180ml) milk
125g butter, softened
1 cup (220g) caster sugar
2 eggs
2 cups (300g) self-raising flour
2 (460g) ripe bananas, mashed
¼ cup (60ml) milk, extra

Passionfruit frosting
60g butter, softened
60g cream cheese
2 cups (320g) icing sugar mixture, sifted
1 tablespoon passionfruit pulp

NOTE: This recipe can be made a day ahead.

METHOD

Preheat oven to moderately slow (160°C/140°C fan-forced). Grease deep 19cm square cake pan, line base with baking paper.

Combine coconut and milk in a bowl; stand for 30 minutes.

Beat the butter and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions. Stir in the sifted flour, then banana, coconut mixture and extra milk.

Spread the mixture into the prepared pan. Bake in moderately slow oven for about 50 minutes or until cooked when tested. Stand for 5 minutes; turn out and cool.

For the passionfruit frosting, beat butter and cream cheese in a small bowl with an electric mixer until light and fluffy. Gradually beat in icing sugar. Stir in passionfruit.

Spread cake with passionfruit frosting.

Suitable to freeze. Not suitable to microwave.

Photography by Simon Furlong.



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