Banana Coconut Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. Put coconut on a lined oven tray and bake in moderate oven 3 to 5 minutes, or until coconut is golden brown.
  2. 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.
  3. Fold is sifted dry ingredients alternatively with peeled, mashed bananas; mix well. Stir in toasted coconut.
  4. 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.
Recipe by Country Recipe Book at