Ingredients to make Banana and Coconut Cake:
- 3 ripe Canarian bananas
- 2 eggs
- 80 grams of Butter
- 100 grams of Sugar (½ cup)
- 60 grams of grated coconut
- 125 grams of plain yogurt
- 220 grams of whole meal flour
- 1 envelope of Impulsor for pastries
- 1 pinch of salt
How to make Banana and Coconut Cake:
- The first step will be to beat the butter with the sugar until a creamy mass is obtained. Remember that the butter should be at room temperature. Then we add the eggs one by one and do not incorporate the next one until the previous one has been perfectly integrated.
- As in the whole wheat yogurt cake recipe, you can substitute brown sugar for the sugar, if you prefer.
- The next step will be to add the bananas to the mixture, previously mashed with a fork. It doesn’t matter if there is a larger piece left, although if they are very ripe (or what is the same, black that makes you sad) you will have no problem crushing them.
- Add the yogurt and mix.
- Trick: Yogurt can also be banana or coconut if you don’t have natural
- Finally, to finish preparing the dough for our homemade whole wheat cake, we put the rest of the ingredients, that is, the grated coconut, flour, salt and soda sachets. Mix until integrated.
- Trick:The pastry booster, also known as sodas, is two white and blue or purple sachets that are used in baking and cooking and are sold in all supermarkets.
- To unmold the cake easily, we grease our mold with butter or line it with baking paper. When we have it, we pour all the dough into it.
- Place in the preheated oven at 180º C and cook for 50-60 minutes or until when pierced with a wooden skewer it comes out clean.
- After this time and when we have verified that our coconut and banana cake is ready, we open the oven and leave the door ajar for about 10 minutes. After this time, we remove, unmold and let cool completely on a wire rack… Enjoy!
