Coconut-banana cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Separate 2 eggs, chill the egg white. Cream fat, sugar and vanilla pulp with the whisk of the hand mixer. Stir in 2 eggs and 2 egg yolks one after the other. Mix flour, cocoa and baking powder and stir in briefly alternating with milk. Peel 1 banana, cut into small pieces and fold into the dough.

2. 2

   Beat the egg white until stiff. Sift icing sugar and stir in briefly one by one. Fold in 125 g grated coconut. Fill one third of the dough into a greased box form (1.5 litres capacity; 25 x 10 cm) and smooth it down. Add the coconut mixture and smooth it down. Cover with the rest of the dough and smooth again. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Allow to cool slightly, turn out onto a cake rack. Let cool off. Whip the cream until stiff, pour in 1 tbsp. sugar.

3. 3

   Cover with the rest of the dough and smooth again. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Allow to cool slightly, turn out onto a cake rack. Let cool off. Whip the cream until stiff, pour in 1 tbsp. sugar. Spread half of the cream on the sides of the cake, sprinkle with 75 g grated coconut. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the surface of the cake generously with cream. Peel and slice 1 banana. Decorate cake with banana slices

4. 4

   Spread half of the cream on the sides of the cake, sprinkle with 75 g grated coconut. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the surface of the cake generously with cream. Peel and slice 1 banana. Decorate cake with banana slices

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
32 g

FATS
26 g

PROTEINS
5 g