Tuesday, June 29
I've made this so many times I can't even count - I've made in round cakes, cupcakes, loaf cakes. It's super versatile. It's silky smooth on the inside and makes a lovely crust. But beware. Do not, I repeat, DO NOT eat the mixture. Once you start you might not be able to stop, and soon you'll only have enough for a few or maybe no cupcakes.....
You can serve it with or without icing... again no icing makes it lunchbox friendly, but I do love the icing too!
100 grams softened butter
2/3 cup castor sugar
1 ½ cups SR flour
2/3 cup desiccated coconut
3/4 cup coconut cream
1 tsp vanilla essence
1 cup mashed banana (2-3 ripe bananas)
Preaheat oven to 160oC and grease your cake tin
Cream your butter and sugar
Add your flour, coconut cream banana, eggs and vanilla essence, mix well then lastly add your dessicated coconut. Whip for about 1 minute until lovely and fluffy (try not to eat, I dare you!)
Pour into tin and bake for approximately 1 hour
Whip 1/4 cup coconut cream and 50g cream cheese with electric beaters, add about 2 cups icing sugar until a lovely thick consistency. Pour about half on your cake. Eat the rest or freeze it for your next cake, because after eating the first one, you'll need another.. or save for some cupcakes :)
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