[Food] Coconut and banana cake.

coconut, banana, cake, recipe, blog, blogger, uk, lifestyle, food
coconut, banana, cake, recipe, blog, blogger, uk, lifestyle, food
coconut, banana, cake, recipe, blog, blogger, uk, lifestyle, food
coconut, banana, cake, recipe, blog, blogger, uk, lifestyle, food
coconut, banana, cake, recipe, blog, blogger, uk, lifestyle, food
coconut, banana, cake, recipe, blog, blogger, uk, lifestyle, food
I always end up with left over coconut milk when we make a curry and usually it ends up being thrown out as I never have a way of using it up. So this time I thought that I would use it, no more wasting good ingredients. I scoured the internet for a recipe but struggled. The only recipe I found that I could adapt was in Australian cups. Oh cups how confusing you are. I never realised that cups for different ingredients are different amounts. So I sat down and worked out the recipe and added more bananas because I had three to use up and banana cakes can always have more banana.
I had my assistant (four year old niece) to help and apparently she is the best banana masher in the world and I had to see her skills. I do have a confession to make this cake should have been a loaf (surprise surprise) but I had left my loaf tin at my mums. So sad. But this makes a delicious cake. 
This recipe will fit a 20in cake tin or a 2lb loaf tin. Either way make sure you have greased and lined the tin.
You will need:
225g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
200g brown sugar
85g coconut chips
270ml can Ayam coconut cream
2 eggs
3 bananas, mashed
1 teaspoon vanilla extract
2 tablespoons of coconut milk
enough icing sugar to make a thick icing
coconut chips to decorate
Preheat oven to 170°C/150°C fan.
Sift flour, baking powder and bicarbonate of soda into a bowl. Add sugar and coconut. Stir to combine. 
Place coconut cream, eggs, banana and vanilla in a jug. Whisk to combine. Fold into flour mixture. 
Spoon into prepared pan. 
Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre comes out clean.
Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Once the cake is cool. Add enough icing sugar and coconut milk to make a thick icing. Spread over the top of the cake and then sprinkle as much coconut chips on top as you like. 
Enjoy!
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