Vietnamese · Dessert
Sweet Banana Coconut Cake
A small, moist Vietnamese-style banana cake built on ripe mashed banana and coconut milk, lightly sweetened and finished with a scattering of toasted desiccated coconut for crunch and nutty aroma.
$1
12 minsPrep
30 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
343Calories
4.9gProtein
17.1gFat
44.6gCarbs
21gSugar
2.4gFiber
379mgSodium
52mgChol
14.1gSat Fat
261mgPotassium
22mgCalcium
1.9mgIron
0.1mcgVitamin B12
4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 170°C and grease a 10cm/4 inch round cake tin, lining the base with parchment.
2
In a bowl, mash the 80g banana until smooth, then whisk in the 28g beaten egg, 35g coconut milk and 15g melted coconut oil until combined.
3
Sift the 45g cake flour, 3g baking powder and 1g salt into the wet mixture along with the 30g sugar, folding gently until just combined with no dry streaks.
4
Pour the batter into the prepared tin and smooth the top with a spatula.
5
Bake for 28-32 minutes until a skewer inserted in the centre comes out clean and the top springs back lightly.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7
Toast the 12g desiccated coconut in a dry pan over low heat for 2-3 minutes until lightly golden, stirring constantly, then scatter over the cooled cake before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.8 oz80g mashed banana
- 1.6 oz45g sifted cake flour
- 1.1 oz30g sugar white
- 1.2 oz35g coconut milk
- 5/85/8 eggs, beaten (28g)
- 0.5 oz15g melted coconut oil
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0.4 oz12g toasted coconut desiccated
