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Healthier banana coconut cake
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Indulge in our wholesome banana coconut cake with creamy icing - just chill your mixer bowl for the perfect finish.
Ingredients:
  • 2 x 400ml cans coconut milk (do not shake can)
  • 300.00 gm wholesome blend self-raising flour
  • 5.00 gm ground cinnamon
  • 0.63 gm bicarbonate of soda
  • 82.50 ml unrefined rapadura sugar
  • 6.60 gm vanilla extract
  • 260.00 gm mashed banana (see notes)
  • 24.00 gm icing sugar
  • Chopped banana chips, to serve
  • Roasted coconut chips, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease a 6cm-deep, 20cm round cake pan and line both the base and sides with baking paper.
  • Spoon out the creamy top layer of coconut milk from cans and transfer to a bowl. Cover with plastic wrap and chill until needed.
  • Begin by sifting flour, cinnamon, baking powder, and bicarbonate of soda into a large bowl. Then, add sugar and stir to combine. In a separate jug, mix eggs, 1 teaspoon of vanilla, and 3/4 cup of coconut milk (save the rest for later use) until well combined. Next, add the coconut milk mixture and mashed banana to the flour mixture. Stir until everything is well combined. Finally, pour the batter into the prepared pan and smooth the top.
  • Bake the cake for 35 to 40 minutes until a skewer comes out clean from the center. Allow it to rest in the pan for 10 minutes, then flip it top-side up onto a wire rack lined with baking paper to cool completely.
  • Take the thick coconut milk from the fridge (it will appear slightly grey) and place it into the cold bowl of an electric mixer. Add icing sugar and the rest of the vanilla. Beat for 3 to 4 minutes until it thickens. Spread the coconut mixture on top of the cake. Top with banana chips and roasted coconut chips. Serve right away.

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