banana coconut dream cake
- 2 eggs
- 1½ cups (390g) mashed banana
- ¾ cup (180ml) light-flavoured extra virgin olive oil
- 1 cup (250g) plain thick yoghurt
- 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
yoghurt frosting
- 1 cup (250g) mascarpone
- 1 cup (250g) plain thick yoghurt
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Preheat oven to 160°C (325°F). Line a 20cm x 30cm (8 inch x 12 inch) slice tin with non-stick baking paper.
- Place the eggs, banana, oil, yoghurt and sugar in a bowl and whisk to combine. Add the coconut, almond meal, rice flour and baking powder and whisk to combine.
- 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.
- To make the yoghurt frosting, place the mascarpone, yoghurt, honey and vanilla in a bowl and whisk until thick and fluffy.
- Place the cake on a serving plate. Top with the yoghurt frosting and sprinkle with coconut flakes, to serve. Serves 12
TIP
This cake is just as delicious with or without the frosting.
Click here to watch the video
Photography: Con Poulos
© DONNA HAY GROUP
