Coconut-banana cake with eggnog

Ingredients for 1 servings:

• 2 bananas, ripe
• 2 tsp lemon juice
• 4 eggs
• 250 g sugar
• 200 ml oil
• 150 ml egg liqueur
• 100 g desiccated coconut
• 300 g flour
• 1 packet of baking powder
• 100 g powdered sugar
• 2 tbsp coconut liqueur

Instructions

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

super juicy and heavenly fluffy

Preheat the oven to 190 degrees Celsius (top/bottom heat). Line a 24 cm springform pan with baking paper. Mash the bananas in a bowl and mix with the lemon juice. Beat the eggs and sugar until creamy. Beat in the oil and egg liqueur, then add the bananas and desiccated coconut. Mix the baking powder with the flour and stir briefly. Pour the batter into the pan and bake on the lowest rack of the hot oven for about 50 minutes. Do a skewer test and let the cake cool. For the glaze, mix the powdered sugar with the coconut liqueur until smooth and spread over the cooled cake.