Donna Hay’s Banana Coconut Dream Cake
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Serving time
Serves 12
Ingredients
- 2 eggs
- 1½ cups (390g) mashed banana
- ¾ cup (180ml) light-flavoured extra virgin olive oil
- 1 cup (250g) Farmers Union Greek Style Natural Yogurt
- 1 cup (240g) firmly packed brown sugar
- 2 cups (160g) desiccated coconut
- 1 cup (120g) almond meal (ground almonds)
- ½ cup (80g) rice flour
- 3 teaspoons baking powder
- toasted coconut flakes, to serve
- Yogurt frosting
- 1 cup (250g) mascarpone
- 1 cup (250g) Farmers Union Greek Style Natural Yogurt
- 1 tablespoon honey
- 1 teaspoon vanilla extract
This cake is just as delicious with or without the frosting.
Method
Step 1
Preheat oven to 160°C (325°F). Line a 20cm x 30cm (8 inch x 12 inch) slice tin with non-stick baking paper.
Step 2
Place the eggs, banana, oil, yogurt and sugar in a bowl and whisk to combine. Add the coconut, almond meal, rice flour and baking powder and whisk to combine.
Step 3
Pour the mixture into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
Step 4
To make the yogurt frosting, place the mascarpone, yogurt, honey and vanilla in a bowl and whisk until thick and fluffy.
Step 5
Place the cake on a serving plate. Top with the yogurt frosting and sprinkle with coconut flakes, to serve. Serves 12
donna hay The Fast Five partnership
Photography: Con Poulos
Recipe and styling: Donna Hay
