The flavour combination of banana and coconut is a time-honoured classic, and this Banana and Coconut Cake does not disappoint! In fact, by roasting the coconut this recipe takes the winning banana/coconut duo to the next level. A generous topping of superfine sugar and coconut completes the cake by providing a sweet, nutty crunch after baking.
The only drawback of this Banana Coconut Cake recipe is that it is a little time consuming. It’s by no means lengthy, but it is more fiddly that the typical ‘chuck all the ingredients into a bowl and mix’ type recipes I usually go for.
There are extra techniques like the coconut roasting and beating well after adding multiple ingredients that cost you time. So, if you do have a little extra time up your sleeve that you would like to invest in revving up a classic–give this Banana and Coconut Cake recipe a try!
- 1 cup coconut
- 3 oz. (85g) butter
- ⅔ cup superfine (caster) sugar
- 2 eggs
- 3 tablespoons milk
- Few drops almond essence
- ½ teaspoon vanilla
- 1 cup plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 3 medium bananas
- 2 tablespoons sugar, extra
- ¼ cup coconut, extra
- Put coconut on a lined oven tray and bake in moderate oven 3 to 5 minutes, or until coconut is golden brown.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add milk, almond essence and vanilla; beat well.
- Fold is sifted dry ingredients alternatively with peeled, mashed bananas; mix well. Stir in toasted coconut.
- Pour into greased 9in. (23cm) by 5in. (13cm) loaf tin. Combine extra coconut and sugar, sprinkle over cake. Bake in moderate oven (375F/180C) 45 to 50 minutes.