The banana and coconut complement one another beautifully in this moist, moreish teatime treat.
For the cake:
250g / 9 oz plain flour (wheat, spelt or gluten-free)
3 level teaspoons baking powder
100g / 3½ oz fairtrade light brown or golden sugar
75g / 2½ oz desiccated coconut
4 medium to large over-ripe fairtrade bananas
150ml / 5.1 fl oz plant milk of your choice, e.g. soya, rice or oat milk
100ml / 3.4 fl oz / sunflower oil
1 tablespoon golden syrup or rice syrup
2 teaspoons pure vanilla extract
For the topping:
200g / 7 oz creamed coconut (1 block)
200ml / 6.8 fl oz canned coconut milk
1 tablespoon agave nectar
50g / 2 oz desiccated coconut
Preheat your oven to 180ºC/350ºF/Gas Mark 4 and grease an 8” round cake tin.
Sieve together the flour, baking powder and sugar. Gently stir in the desiccated coconut.
In a separate bowl, whisk together the plant milk, sunflower oil, syrup and vanilla extract.
Peel and chop the bananas then mash well until there are no lumps remaining or purée them in a blender. Whisk the liquid mixture into the banana purée.
Make a well in the bowl of dry ingredients and fold in the wet banana mixture a little at a time.
Pour into the prepared cake tin and bake in the pre-heated oven for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with foil if it begins to brown too much during baking.
Remove from the oven and leave in the tin to set for 10-15 minutes before turning out onto a wire rack to cool completely.
To make the topping, chop the block of creamed coconut into small pieces. Melt it in a double boiler by placing a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.
Meanwhile, pour the coconut milk into a large bowl and whisk well until smooth or use a blender. If you’re using a 400ml can, whisk or blend the coconut milk before measuring out your 200ml. Stir in the agave nectar and desiccated coconut, then whisk in the melted coconut cream.
Put the topping in the fridge to set a little until it becomes stiff enough to spread on top of the cooled cake.
Decorate with slices of firm banana, which have been brushed with lemon juice to prevent them browning, and toasted coconut shreds or chopped nuts.
Keep refrigerated – if it’s not gobbled up straight away!
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