Wholemeal Banana Coconut Cake
This wholemeal banana coconut cake recipe is made with brown sugar, egg, flour and a delicious combination of lemon rind, coconut and banana. With only 15 minutes of preparation time and 45 minutes of bake time, this recipe gives you a banana cake that is moist, dense and flavorful. This recipe uses wholemeal self-raising flour. If you find it hard to obtain wholemeal self-raising flour, you can make your own. The ratio is 2 teaspoons of baking powder to 1 cup of wholemeal flour. So, for this recipe, add 1 1/2 teaspoons of baking powder to 3/4 cups of wholemeal flour. Note that baking powder is not the same with baking soda. Coat the cake with a layer of lemon glaze icing and toasted flaked coconut, if desired for a beautiful cake presentation. Servings: 21cm Bundt cake Preparation time: 15 minutes Bake time: 45 minutes
Comments: You can use any cake pan for baking the wholemeal banana coconut cake. Personally, I like using the Bundt cake pan because the cake looks gorgeous when glazed with icing and toasted flaked coconut – like a professionally baked gourmet cake! Ingredients for Cake: 3/4 cup self-raising flour 3/4 cup wholemeal self-raising flour 1 teaspoon baking soda 1/2 cup unsalted butter, softened 3 eggs 2/3 cup brown sugar 2 ripe bananas or 3/4 cup bananas, mashed 1/3 cup coconut 2 teaspoons grated lemon rind Pinch of salt Directions for Cake: 1. Preheat oven to 350ºF/180ºC. 2. Using electric mixer, beat butter and sugar until light and creamy. 3. Add in eggs, beat until combined. 4. Transfer mixture to a larger mixing bowl and add bananas, coconut and rind. Fold in salt, baking soda and flour. Stir until just combined and the mixture is almost smooth. 5. Pour mixture into a greased and floured pan and bake for 45 minutes, or until a wooden pick comes out clean. 6. Allow to cool before removing from pan. Finish cooled cake with lemon glaze icing and toasted flaked coconut, if desired. Ingredients for Topping: 1/2 cups icing sugar 1 teaspoon butter, softened 2 tablespoons milk 1/2 cup toasted flaked coconut Directions for Topping: 1. Sift icing sugar into bowl. 2. Stir in butter and milk to make a firm paste. 3. Stir over hot water until icing is spreadable; do not overheat. 4. Spread icing over cooled cake immediately, followed by flaked coconut. Try it and give me your feedback about this wholemeal banana coconut cake recipe. I’d love to hear from you.
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