Healthier Banana Coconut Cake

Our simple banana coconut cake uses coconut milk and unrefined rapadura sugar, so its better for you and still tastes delicious. You will need to chill the bowl of your electric mixer to make the icing.

The ingredient of Healthier Banana Coconut Cake

• 2 x 400ml cans coconut milk do not shake can
• 2 cups wholesome blend self raising flour
• 2 tsp ground cinnamon
• 1 2 tsp baking powder
• 1 4 tsp bicarbonate of soda
• 1 3 cup unrefined rapadura sugar
• 2 eggs
• 1 1 2 tsp vanilla extract
• 1 cup mashed banana see notes
• 2 tbsp icing sugar
• chopped banana chips to serve
• roasted coconut chips to serve

The Instruction of healthier banana coconut cake

• preheat oven to 180c 160c fan forced grease a 6cm deep 20cm round cake pan line base and side with baking paper
• scoop the thick top layer of coconut milk from cans and place in a bowl cover surface with plastic wrap refrigerate until required
• sift flour cinnamon baking powder and bicarbonate of soda into a large bowl add sugar stir to combine place eggs 1 teaspoon vanilla and 3 4 cup of coconut milk in a jug reserve remaining coconut milk for another use whisk to combine add coconut milk mixture and banana to flour mixture stir until well combined pour into prepared pan smooth top
• bake for 35 to 40 minutes or until a skewer inserted in centre of cake comes out clean stand in pan for 10 minutes turn top side up onto a baking paper lined wire rack to cool completely
• transfer reserved thick coconut milk from the fridge mixture will be slightly grey in colour to the chilled bowl of an electric mixer add icing sugar and remaining vanilla beat for 3 to 4 minutes until thickened spread top of cake with coconut mixture sprinkle with banana chips and roasted coconut chips serve immediately

Nutritions of Healthier Banana Coconut Cake

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post