Banana Coconut cake
Banana Coconut cake

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, banana coconut cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend. Pour half of the batter into the tube pan.

Banana Coconut cake is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Banana Coconut cake is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have banana coconut cake using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Banana Coconut cake:
  1. Make ready 1 cup buckwheat instant flakes (150g)
  2. Prepare 2 cups coconut milk (can be homemade) (0.5 liters)
  3. Get 3 tablespoons syrup (e.g. woodpeckers, maple …)
  4. Take 5 pods cardamom
  5. Get 5 bananas ripe
  6. Make ready 2 tablespoons cocoa
  7. Take 200 grams coconut grated
  8. Get 5 tablespoons syrup (the amount depends on the ripeness of bananas)
  9. Make ready 1 can coconut milk quality , cooled in fridge for several hours
  10. Get 50 grams sugar powdered

Beat at low speed, scraping bowl often, until well mixed. Add mashed bananas and coconut; continue beating until well mixed. Serve as a dessert or a snack anytime! Note that there are equal amounts in weight of eggs, butter, and flour.

Steps to make Banana Coconut cake:
  1. First prepare the base layer. Coconut milk bring to boil with cardamom pods and cook for a few minutes. Then take the cardamon pods out, add the syrup, mix, add the instant buckwheat, cover and let stand for 10 minutes.
  2. To prepare the middle layer you just need to mix bananas with grated coconut, cocoa and sweet syrup until the taste is fine for you. If you made coconut milk, you can use the pulp left.
  3. Top layer is simply mixed coconut milk with sugar. The milk has to be cold, so it is solid. After you mix it with sugar (the amount of sugar depends on your taste) it will get little liquid, but that's what we want.
  4. After the buckwheat is cool, make the base layer in springform cake tin covered with plastic or alluminium foil. Spread the mass equally over all the bottom.
  5. Then do the same with banana coconut mass.
  6. On top infuse the coconut milk with sugar.
  7. Right away put it into freezer for 2 hours, then move to fridge and keep it there. Sprinkle with cocoa before serving.
  8. Ready to serve and ENJOY!

Serve as a dessert or a snack anytime! Note that there are equal amounts in weight of eggs, butter, and flour. So, first weigh your cracked eggs, and then use the equal amounts of butter and flour. Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.

So that’s going to wrap this up for this exceptional food banana coconut cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!