Description
Silky banana coconut cake brings tropical paradise to your dessert table. Rich layers of moist banana and fragrant coconut create a delightful escape with each luscious bite you savor.
Ingredients
Scale
Fruits and Flavor Enhancers:
- 4 bananas
- 2 limes (zest and juice)
Dry Ingredients:
- 130 g (4.6 oz) flour
- 70 g (2.5 oz) grated coconut
- 120 g (4.2 oz) granulated sugar
- 30 g (1.1 oz) muscovado sugar
- 5 g (0.2 oz) baking powder
Wet Ingredients:
- 2 eggs
- 40 g (1.4 oz) neutral oil
- 80 g (2.8 oz) melted butter
Instructions
- Prepare the oven environment by setting the temperature to 150°C (300°F), which will create an ideal baking atmosphere for a delicate, tender cake.
- Combine eggs, granulated sugar, muscovado sugar, and lime zest in a large mixing bowl, whisking vigorously until the mixture transforms into a pale, airy foam.
- Puree three ripe bananas and incorporate them into the sugar-egg mixture, ensuring a smooth, integrated texture that enhances the cake’s natural sweetness.
- Gently introduce neutral oil and melted butter, stirring until the liquid ingredients form a harmonious, glossy emulsion.
- In a separate vessel, blend flour, grated coconut, and baking powder, creating a dry mixture that will provide structure and tropical nuance to the cake.
- Delicately fold the dry ingredients into the wet mixture, using gentle circular motions to prevent overworking the batter and maintain its light, delicate consistency.
- Prepare the cake tin by thoroughly coating it with grease and flour, then carefully transfer the batter, spreading it evenly to ensure uniform baking.
- Sprinkle additional grated coconut across the surface, creating a textural landscape that adds visual interest and crunch.
- Slice the remaining banana, brushing it with lime juice to prevent discoloration, then artfully arrange the pieces atop the batter.
- Position the cake in the preheated oven and bake for approximately 55 minutes, monitoring for a golden hue and checking doneness with a clean skewer.
- Allow the cake to rest in the pan for a brief 5-minute interval before transferring to a wire rack, permitting complete cooling and optimal texture development.
Notes
- Dive into a tropical paradise with this moist banana and coconut cake that transforms simple ingredients into a delightful dessert.
- Overripe bananas become the secret weapon, infusing natural sweetness and creating an incredibly tender crumb.
- Fresh lime zest and juice brighten the flavor profile, cutting through the richness and adding a subtle citrusy spark.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg