Coconut Banana Cake
There are some cakes that need to be made in advance as they get better as they mature over a few days and this is one of those recipes. The lemon glaze seals the cake beautifully so you lose none of the moisture but the flavours develop and the cake seems to get lighter when you eat it about 3 days after you have baked and iced it.
It was my mom’s 71st birthday this weekend and I made this cake for her as she loves coconut and it is a slightly unconventional birthday cake which is just like my line-dancing, word searching, conundrum finding Mom. I love that she doesn’t act her age and you can often find her on the floor building puzzles with my children and singing “la la la” to songs where she doesn’t remember the words (which isn’t due to age…she has sung this way since I was a kid) ;). Happy birthday Mommy. Thank you for everything you have done for me and for sacrificing what you wanted so that I could have opportunities. I love you.
Coconut Banana Cake
200g butter, at room temperature
375ml brown sugar
2 large eggs
10ml vanilla extract
650ml cake flour
100ml wheat bran/whole wheat/nutty wheat flour
10ml bicarbonate of soda
5ml lemon rind, finely grated
250ml desiccated coconut
500ml mashed banana (about 6-8 medium sized bananas)
250ml milk or coconut milk
Preheat oven to 180 degree Celsius and grease a large cake or 12 cup Bundt tin. This is enough mixture for a triple layer cake so choose bigger than you think you need. Beat butter and sugar together until creamy and add eggs one at a time beating well after each addition. Add vanilla and mix well. Sift together dry ingredients as much as you can and add to the butter mixture spoon by spoon until well incorporated. Turn off the mixer and grab a spatula. Gently mix in banana alternating with the milk until a creamy batter forms. There will be some tiny lumps due to the banana but be careful not to over mix. Pour mixture into your prepared tin/tins and bake for 40-50 minutes until a toothpick inserted in the center comes out clean. The cake will continue to bake with the residual heat in the tin for a few more minutes so take care not to bake until dry and overdone. Cool in the tin for 10 minutes before carefully turning out onto a cooling rack. Allow to cool completely before topping with the glaze.
400ml icing sugar, sifted
30-50ml lemon juice, freshly squeezed
Add lemon juice to icing sugar in a bowl and mix well until thick and glossy. Add more lemon if the mixture is too thick. You are looking for a consistency that will slowly run off a spoon so not too thin. This is important before when it dries it will form a shell that seals the cake and retains the moisture.
125ml desiccated coconut
Heat a dry, non stick pan on the stove until hot. Add the coconut and stir until it is golden brown in colour. Watch carefully in order for it not to burn. Remove from pan and allow to cool in a heat proof dish. Sprinkle over glaze while it is still wet and allow to set before serving.