BANANA AND COCONUT CAKE WITH MALIBU DRIZZLE

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I wrote about this cake now not long ago then again, having made it another time (and another time), after all with the drizzle on it, I consider it merits a post of its private.

 

Neither bananas nor coconut are all other folks’s cup of tea in a cake, I know.  Some dislike cooked banana in any shape or sort, others hate coconut.  Banana desserts usually is somewhat dense and rubbery.  Coconut desserts usually is somewhat dry.  I know this because of I have used recipes that produce each and every of those problems.  This recipe is completely other.  The cake is delicate, wet and flippantly textured.  Perhaps the banana makes the coconut a lot much less dry and the coconut makes the banana a lot much less soggy, then again finally, this is a winner.

 

Previously I had now not received spherical to striking the icing on high previous than cutting the cake nevertheless it unquestionably does make a difference.  I deviated from the original recipe by way of together with it as a drizzle when the cake used to be warmth, now not merely as a topping and that worked quite neatly.

 

Unfortunately the recipe has been remote from the internet website that I came upon it then again you most likely can see my original post proper right here.

 

Components

For the cake
170g softened butter or baking spread
170g caster sugar
1 tsp vanilla extract
3 eggs
170g self raising flour
1 tsp baking powder
2 medium very ripe bananas, peeled and mashed
100g desiccated coconut

For the drizzle
100g icing sugar
1-2 tblsp Malibu  (or contemporary lime juice)

Method
Preheat the oven to 160°C / 140° fan / gasoline mk 3.  Butter and line a 900g (2lb) loaf tin, or use a paper liner.

In a large bowl use {an electrical} whisk to overcome jointly the butter, sugar and vanilla until delicate and fluffy.  Beat inside the eggs one at a time.  Sift inside the flour and baking powder and fold in.  Upload the bananas and coconut and mix successfully to combine.

Spoon the mix into the able tin and degree the best.  Bake for 50-60 mins until golden brown, company and springy.  Remove from the oven and go away inside the tin for 10 mins.

Within the period in-between, to make the drizzle sift the icing sugar proper right into a small bowl.  Upload enough of the Malibu to make a runny icing.

Remove the cake conscientiously to a twine rack and poke holes inside the high using a skewer.  Drizzle about part of the drizzle topping over the cake.  When the cake is just about cool, pour the rest of the icing over all of the of the cake and allow to run down the sides.

Cuts into 10-12 slices.

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