6
Thai
Easy
Banana Lemon & Coconut Cake
Ingredients
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3
banana (, mashed)
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1
lemon (zested & juiced)
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100 g
butter
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0.75 cup
castor sugar
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2
eggs
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300 ml
TCC coconut milk
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0.5 cup
coconut (shredded)
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2 cup
flour ((sr))
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1.5 cup
sugar ((icing))
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2 tbsp
TCC coconut milk ((for icing))
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1 tsp
lemon juice ((for icing))
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lemon (rind & toasted shredded coconut to garnish)
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Preparation
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1.
| Place the butter and sugar into the work bowl of a food processor and process 2 minutes until thick and creamy. |
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2.
| Add the lemon zest and eggs to the mixture and process 1 minute. |
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3.
| Pour in the TCC Coconut Milk and continue to process until well combined. |
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4.
| In a large mixing bowl combine the mashed banana, SR flour and shredded coconut. |
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5.
| Make a well in the centre of the dry ingredients and pour in the coconut butter mixture. |
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6.
| Whisk the batter until all ingredients are incorporated. |
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7.
| Pour the cake mixture into a well greased 24cm ring tin. |
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8.
| Bake in the pre-heated oven 170˚C for 45 minutes until cooked and golden. Remove from the oven, turnout and cool on a wire rack. |
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9.
| Blend icing ingredients together until smooth. |
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10.
| Decorate cake with icing and garnish with toasted coconut and lemon zest. |
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