Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut milk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas and shredded coconut to the wet ingredients and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Per serving:
Calories: 320
Fat: 14g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 260mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of unsalted butter, you can use salted butter but reduce the amount of salt in the recipe.
- Instead of granulated sugar, you can use brown sugar or coconut sugar.
- Instead of coconut milk, you can use regular milk or almond milk.
Variations:
- Add chopped walnuts or pecans to the batter for extra crunch.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for extra flavor.
- Top the cake with cream cheese frosting or whipped cream.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use ripe bananas for the best flavor.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before frosting or serving.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with sliced bananas and whipped cream.
- Drizzle caramel sauce over the top of the cake.
Garnishes:
- Shredded coconut
- Sliced bananas
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more mashed bananas or coconut milk to the batter.
- If the cake is too moist, try reducing the amount of mashed bananas or coconut milk in the batter.
Food safety advice:
- Make sure the cake is fully cooked before serving.
- Store the cake in an airtight container to prevent contamination.
Food history:
Banana-Coconut Cake is a popular dessert in many tropical countries, including the Caribbean and Southeast Asia. It combines two of the region's most popular ingredients, bananas and coconuts, to create a moist and flavorful cake.
Flavor profiles:
- Sweet
- Moist
- Coconutty
- Banana-y
Serving suggestions:
Serve the Banana-Coconut Cake as a dessert or a sweet treat with coffee or tea.
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Taste: Sweet, Moist, Coconutty, Banana, Banana-Flavored