Cakes Recipes - Banana Coconut Cake

Ingredients

• 115g butter, softened

• 115g caster sugar

• 2 eggs

• 115g self raising flour

• 50g plain flour

• 5ml bicarbonate of soda

• 120ml milk

• 2 large bananas, peeled and mashed

• 75g desiccated coconut, toasted

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Method:

1. Preheat the oven to 190'C/375'F/Gas 5. Grease a deep 18cm/7in square cake tin, line with greaseproof paper and grease the paper.

2. Beat the butter and sugar until smooth and creamy. Beat in the eggs, one at a time. Sift together the flours and bicar­bonate of soda, sift half into the butter mixture and stir to mix.

3. Combine the milk and mashed banana and beat half into the egg mixture. Stir in the remaining flour and banana mixtures and toasted coconut. Transfer to the cake tin and smooth the surface.

4. Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 5 minutes, then turn out on to a wire rack, peel off the paper and cool.

5. For the topping, gently melt the butter and honey. Stir in the shredded coconut and cook, stirring, for 5 minutes or until lightly browned. Remove from the heat and allow to cool slightly. Spoon the topping over the cake and allow to cool.