John Myers
Banana – Coconut Cake
The perfect banana – coconut cake recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 150 g Sugar white
- 1 packet Vanilla sugar
- 3 Free range eggs
- 200 Milliliters Cream 30% fat
- 3 tablespoon Rum
- 1 tablespoon Cocoa powder
- 250 g Flour
- 1 packet Baking powder
- 100 g Desiccated coconut
- 100 g Dark chocolate couverture
- 4 Banana fresh
- Desiccated coconut to sprinkle
- In a mixing bowl, beat the butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs. Finely mash the bananas with a fork and stir in with the cream and rum.
- Mix the flour, baking powder, cocoa and desiccated coconut well and stir in two portions.
- Pour the dough into a prepared dish and smooth it out. Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for about 60 minutes. After the baking time, take it out of the oven and let it cool down in the tin.
- Remove the cooled cake from the tin. Melt the couverture over a water bath, spread over the cake and sprinkle with desiccated coconut. Put the cake in the cold again until the couverture has set.
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