Banana coconut cake with egg-free yogurt

Ingredients for 1 servings:

• 300 g flour
• 35 g cornstarch
• 1 packet of baking powder
• 80 g desiccated coconut
• 100 g butter
• 130 g sugar
• 300 g natural yogurt, 3.5% fat
• 100 g white chocolate, grated
• 200 g banana(s), peeled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

for a 25cm springform pan

Sift together the flour, cornstarch, and baking powder and mix. Break up the desiccated coconut slightly in a mixer and stir into the flour. Cream the butter and sugar with a hand mixer until fluffy. Stir in the yogurt and gradually fold in the flour mixture with a wooden spoon. Halve the bananas lengthwise and cut into thin slices. Mix well with the chocolate shavings into the batter. Grease a 25 cm springform pan with a tube base. Pour in the batter and smooth it out. Bake in a preheated oven at 180°C (top and bottom heat) for about 45-50 minutes on the middle rack. Do the skewer test.