CookEat Recipe
Banana and Orange Coconut Cake
A moist banana and coconut milk cake with small orange pieces baked into the top. Cut into eight pieces for a fruit dessert.
Method
Steps
Step 1
Allow 30 minutes preparation, 55–60 minutes baking and 35 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 20 cm square metal tin, at least 5 cm deep. Soften the butter and weigh beaten egg without shells.
Step 2
Weigh 150 g peeled ripe banana. Mash 110 g and slice the remaining 40 g thinly. Peel and segment the orange, removing membranes and seeds, then weigh 100 g flesh, cut into small pieces and blot dry. Stir full-fat canned coconut milk smooth and measure 100 ml, then mix with all 20 ml dairy milk and 40 g yogurt.
Step 3
Beat butter and brown sugar for 3–4 minutes until lighter. Beat in the egg gradually, then stir in the mashed banana. Combine flour and baking powder, and fold into the butter mixture in two additions, alternating with all the coconut milk, milk and yogurt mixture.
Step 4
Fold in 60 g orange flesh. Spread in the tin, arrange the 40 g banana slices and remaining 40 g orange over the top, and press lightly into the batter.
Step 5
Bake for 55–60 minutes until golden and resilient in the centre. A skewer inserted through cake beside fruit must show no wet batter. If necessary cover loosely to prevent over-browning and continue in 5-minute intervals until the middle is fully baked.
Step 6
Cool in the tin for 20 minutes, then lift onto a rack for another 15 minutes before cutting into eight pieces. This is a moist cake; let it set before lifting the pieces.
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