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Desserts

Coconut Banana Cake

Name: Coconut Banana Cake
Prep time: 30 min
Cook time: 58 min
Yield: 6
Ingredients: Cake; 125g Olivani Margarine, softened; ¾ cup Chelsea Organic Coconut Sugar; 3 eggs; 1 cup mashed banana (about 2 large bananas); 1 tsp vanilla essence; 1 tsp Edmonds Baking Soda; 2 Tbsp hot coconut milk; 1 cup ground almonds; ¾ cup coconut flour; 1 tsp Edmonds Baking Powder; Icing; 1½ cups Chelsea Icing Sugar; 1tsp cocoa powder; 1 Tbsp Olivani Margarine (softened); 1-2 Tbsp boiling water; Coconut Caramel; 380gms coconut milk; 80gms Chelsea Organic Coconut Sugar; ½ tsp salt; 1 tsp coconut oil; 1 tsp vanilla extract

Preparation

30 mins

Bake

58 mins

Difficulty

Moderate

Servings

We've collaborated with Fran Mazza from Sugar at Chelsea Bay to create this decadent gluten free and dairy free twist on our popular banana cake recipe. With a coconut caramel sauce and smooth chocolate icing, you'll be in banana cake heaven!

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Ingredients
Method

Ingredients

Cake

125g Olivani Margarine, softened
¾ cup Chelsea Organic Coconut Sugar
3 eggs
1 cup mashed banana (about 2 large bananas)
1 tsp vanilla essence
1 tsp Edmonds Baking Soda
2 Tbsp hot coconut milk
1 cup ground almonds
¾ cup coconut flour
1 tsp Edmonds Baking Powder

Icing

1½ cups Chelsea Icing Sugar
1tsp cocoa powder
1 Tbsp Olivani Margarine (softened)
1-2 Tbsp boiling water

Coconut Caramel

380gms coconut milk
80gms Chelsea Organic Coconut Sugar
½ tsp salt
1 tsp coconut oil
1 tsp vanilla extract

Chelsea Products in Recipe

Organic Coconut Sugar

Made from the nectar of the...

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Reviews

1

What did you think of this recipe?

Vicki Bishop

Preparation is easy and the cake has just gone in the oven as I type this. My problem is that there is 1 cup of ground almonds in the ingredients list, but not mentioned anywhere in the method that I can see (I have read through it about 5 times). I added it with the coconut flour and baking soda, so we'll see how it turns out.Chelsea Sugar:Thank you for your review. Ground almonds have been included in the recipe method.

Method

Cake : Pre-heat oven to 170°C conventional. Grease cheesecake cake tin and line the bases with baking paper.

Beat margarine and Chelsea Organic Coconut Sugar until light and fluffy. Beat in eggs one at a time. Stir in bananas and vanilla essence until combined.

Mix Edmonds Baking Soda and coconut milk together before stirring into the banana mixture.

Sift in ground almonds, coconut flour and Edmonds Baking Powder, fold into the mixture until combined. Spoon mixture into prepared tin, ¾ full and smooth the top.

Bake for approx. 18 minutes until cooked (insert a clean skewer, if it comes out clean it is cooked).

Icing : Mix Chelsea Chocolate Flavoured Icing Sugar, Olivani Margarine and 1 Tbsp boiling water at a time until combined, adding more hot water until icing is a spreadable consistency.

Coconut Caramel : Combine coconut milk, Chelsea Organic Coconut Sugar and salt in a saucepan over a medium-high heat. Bring to the boil and immediately lower the temperature until a light simmer is reached.

Simmer for 30-40 minutes, stirring occasionally, in the last 5 minutes stir more frequently until all the caramel bits are combined and thickened to coat the back of a spoon. Take off the heat and add the coconut oil and vanilla extract. Allow too cool.

Once the cake and caramel are cool, use a small paring knife to cut a core into the cake and pipe the caramel into the centre, then place the piece of cake back on top and flatten down (like a lid). Begin icing your cake after this, This coconut caramel is also excellent on ice cream.