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I dedicate this blog to my loving husband, my two beautiful children, my dearest friends & family. Thank you for always loving me and enjoying my food. You are my inspirations for any new creations I make.

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Sunday, February 1, 2009

Banana Coconut Cake

The recipe is originally from book of Christelle Le Ru "Simply Irresistible French Desserts". In the book the recipe is with apple, but because we all love bananas I replaced the apple with banana. So simple it is. The cake turned trully beautiful, moist and a little bit too sweet for me... **perhaps because I added bananas instead of apples.

The dessicated coconut gave a special taste to the cake and I would call it "exotic taste" but it also made it quite heavy eventhough I already reduced by halfing the amount. But for the rest the cake is really delicious and becoming another favorite cake for the whole family.

3 bananas, cut into chuncks
200 gr unsalted butter, melted
230 gr white sugar
1 teasp vanilla essence
150 gr dessicated coconut (I used 75 gr)
4 eggs
200 gr selfraising flour
4 tbsps milk
coconut threads to decorate

1. Preheat the oven to 160°C and grease a 23cm round baking tin.

2. Beat the melted butter together with sugar, vanilla essence and dessicated coconut.

3. Whisk in the eggs.

4. Add the flour, milk and lastly the bananas.

5. Sprinkle the bottom and sides of the prepared tin with the coconut threads. Pour the cake mixture into the tin and sprinkle with the rest of the coconut threads over the top.

6. Bake for 45 minutes or until the cake is done.

**In the recipe it mentions that the cooking time is 45 minutes on 160°c.. well, after 45 minutes, the dough was not completely raising and not done yet. So I added another 10 minutes and still not done. And because I was busy with something else during the baking, I didn't pay attention anymore to the cooking time, but I checked it often by inserting a knife to see whether the cake was completely done.

**Don't be surprised with the images featured here. I can't decide which picture looks better for this posting, dark background or soft purple background ?????


Desmone007 said...

Thanks for the recipe! I think the soft purple background makes the cake look "sweeter" and it matches with the napkin too!

Sophie said...

Both backgrounds work for this cake :), the flavors are so warm and tasty together!