Coconut-banana cake

Coconut-banana cake

Category: Bakery products

Ingredients
Dough:
Wheat flour	150 g
Warm water	5 tbsp. l.
Sugar	150 g
Salt	pinch
Rast. oil	5 tbsp. l.
Egg	5 pieces.
Coconut flakes	130 g
Baking powder	2 tbsp. l.
Cream:
Big bananas	2 pcs.
Juice of 1 lemon
Cream 35%	500 ml
Condensed milk	1/2 cans
Raspberry, or strawberry, or cherry jam (it is possible without it)	150 g

Cooking method

We will need:
shape 22 cm

Prepare dry mixture: sift flour with baking powder and mix with coconut flakes.
Beat the whites separately with a pinch of salt until firm peaks.
Beat the yolks with sugar, add warm water and vegetable oil.
Add the dry mixture and 1/3 of the proteins into the yolk-sugar mass, mix gently with a spatula until smooth and add the remaining protein mass.
Pour into a greased, floured dish and bake in an oven preheated to 180º for 40 minutes.
Cool !!!!!
For cream, we turn bananas and lemon juice in a blender into mashed potatoes, separately whisk the cream until stable peaks, add condensed milk, continuing to whisk, add banana puree. Yes! Incidentally! The presence of lemon makes the cream thick.
Divide the cooled cake into 3 cakes, and collect the cake as follows:
grease the cake thinly with jam, cream, cake, etc.
On top, either chocolate icing, or the remaining cream (if it remains, if with banana cream, then be sure to sprinkle with coconut, since the cream is "weathered" so to speak and does not look aesthetically pleasing), or protein-custard.

Girls! The baking temperature and duration depends on the oven !!!!!

Time for preparing:

40 minutes

Cooking program:

180º

Note

My kids call him "Makakov"

Everything seems to be.
And then you and he, on top of the protein-custard.

Paprika Photos

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[(20 cm)]

You can replace my biscuit with Michelle's biscuit ( 🔗 ), it is softer:

(Words and music by the author)

For a biscuit:

5 eggs
2/3 st. Sahara
2/3 st. flour
a pinch of salt
1/3 Art. ground coconut
zest of 1 lemon
1 tbsp. l. lemon juice

Biscuit.
Preheat the oven to 170C. Oil and cover with parchment 8 " (20 cm) round shape.
Separate the whites from the yolks. Beat the whites with half the sugar and lemon juice until stable peaks. Beat the yolks with the remaining sugar and lemon zest. Sift flour and salt, and add to the yolks together with ground coconut and 1/3 of the whipped whites, gently stirring in a circular motion with a spatula. Add the remaining proteins in 2 steps. Put the dough into the prepared mold. Bake for 40-45 minutes, checking for readiness with a match. Cut the completely cooled biscuit into 3 cakes.

[Marina23]

Marina23, Hello! Thanks for your cake recipe. I just discovered it yesterday morning and immediately "caught fire"!
At first glance, these are simple components, but there is a zest. It is in the cream. Unusual taste - creamy - banana - lemon combination.
I do not like coconut, but in the dough its taste was unobtrusive ... The texture of the crust is loose, "perforated".
The only thing, I baked it in MV, on "Pie" - 65 + 20 minutes.









Lubricated with the same cream. Sprinkle the top with chocolate chips.

Delicious!

Respect to you.

[Marina23]

Marina23 , are there any other interesting cake recipes in your "store"? Suggest, I will respond with pleasure! Thanks again!

[Marina23]

Marina23, made your recipe for chocolate cream cake over the weekend.It turned out very tasty (although the cake was custom-made, I tried the cream anyway). Thank you!

... Yes! Incidentally! The presence of lemon makes the cream thick.

I think rather the lemon prevents the banana from browning. But the thickness and viscosity of the banana cream is rather

I'll touch the coconut and banana cake
Since no one in the house likes overripe bananas, they went into the cake))))
Ingredients:
3 eggs
180g butter
1 spoon of st. vegetable oil
1h l salt
1 cup sugar
1 bag of baking powder for dough
1 tsp baking soda (not slaked)
2 overripe bananas
1 bag of vanilla sugar
0.5 cups coconut milk (can be substituted for a bag of coconut flakes)
1 st sour cream
0.5 tbsp hot water
Cream: custard (and some jam / liquor / syrup for the bottom layer)
Beat eggs with salt and sugar (without fanaticism). Add baking powder and baking soda (beat again). Break the bananas and beat with a fork in a cup with a bag of vanilla sugar (it turns out a frothy station), add to the mixture. Melt the butter and pour into the mass, mix. Add sour cream and coconut milk, stir. Pour half a glass of hot (not boiling, but 75-90 degrees) water into the mixture and stir gently with a spoon (we no longer need a whisk). Sift 2.5-3 tablespoons of flour and gradually pour into the foamy mixture, stirring with a spoon. Flour can go more / less (depending on what kind of biscuit you want to get. More dense - more flour, tender - less flour). The dough is porous and airy. By consistency, I make it medium (thick sour cream).
From this amount of dough, I bake three cakes. Cool down, cut. I soak the bottom layer with syrup (you can use milk liqueur, it's also delicious). I soak each layer with custard (milk + egg + sugar + flour ... + butter). The top was just sprinkled with coconut.
It is tender and airy to taste. The aroma is a very pleasant combination of vanilla, coconut and banana.
I hope someone will try and appreciate the simplicity and at the same time the lightness and taste of the cake
this is how the homemade version looked like for tea)))

and this one I did on the DR for my daughter

miya, it is better to lay out your cake in a separate recipe, since this is a completely different cake.

Marina23 banana cream is delicious and unusual!