Coconut Banana Cake (Batida de Coco)

For 14 pieces
  • 4 eggs (size M)
  • 150 g butter or margarine
  • 150 g Sugar
  • 2 packet vanillin sugar
  • 150 g flour
  • 2 EL cocoa powder
  • 2 deleted TL Baking powder
  • 3 EL Milk
  • 2 Bananas (approx. 160 g each)
  • 100 g Icing sugar
  • 200 g Desiccated coconut
  • 4 EL coconut liqueur
  • 250 g whipped cream
90 minutes
light
1.
Separate 2 eggs, chill egg whites. Mix the fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until creamy. Mix in 2 eggs and 2 egg yolks one after the other. Mix the flour, cocoa and baking powder and briefly stir in alternately with milk. Peel 1 banana,Cut into small pieces and fold into the dough. Beat egg whites until stiff. Sift the powdered sugar and gradually stir in briefly. Fold in 125 g desiccated coconut and liqueur. Pour a third of the dough into a greased loaf pan (1.5 liters; 25 x 10 cm) and smooth it out. Put coconut mixture on top, smooth out. Cover with the rest of the dough and smooth out again. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50-60 minutes. Let cool down a little, then turn out onto a wire rack. Let cool down. Whip the cream until stiff, pour in 1 packet of vanilla sugar. Brush the sides of the cake with half of the cream, sprinkle with 75 g desiccated coconut. Pour the rest of the cream into a piping bag with a star nozzle. Lavishly decorate the surface of the cake with cream. Peel and slice 1 banana. Decorate the cake with banana slices
2.
Wait 2 hours
1 piece approx :
  • 380 kcal
  • 1590 kJ
  • 5 g protein
  • 26 g Fat
  • 32 g carbohydrates

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