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
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.