Banana, Coconut and Almond Cake

Name: Banana, Coconut and Almond Cake
Ingredients: 250 gm. self raising flour; 75 gm. desiccated coconut; 6 standard eggs; 250 gm. soft butter or margarine or ghee; 250 gm. caster (ground) sugar; Zest of 1/2 lemon; A pinch of salt; 100 gm. coarse almond powder; 1 level tsp. baking powder; 3 average sized or 4 small bananas, peeled and mashed; 200 gm. thick yoghurt; 1 tsp. cinnamon or mixed spice; 8-10 inch/20-25 cm round cake tin (or any shape you want)

Mamta Gupta

Cake Dessert Snack Sweet

This deliciously moist banana and coconut cake is very easy to make. There are hundreds of recipe around for banana cakes. I am not sure about the origins of this recipe, it was given to me by someone a long time ago. It has changed a bit every time I have made it. It is very nice with tea.

Makes 8-9 inch X 3 inch cake.

Ingredients

250 gm. self raising flour
75 gm. desiccated coconut
6 standard eggs
250 gm. soft butter or margarine or ghee
250 gm. caster (ground) sugar
Zest of 1/2 lemon
A pinch of salt
100 gm. coarse almond powder
1 level tsp. baking powder
3 average sized or 4 small bananas, peeled and mashed
200 gm. thick yoghurt
1 tsp. cinnamon or mixed spice
8-10 inch/20-25 cm round cake tin (or any shape you want)

Instructions

Switch oven on at 175°C/325°F/Gas 3.
Toast the coconut in a non-stick pan until very lightly pink/brown or cook in microwave; spread out on a plate, cook for 3 minute, stir and another 2 or 3 minutes, until very lightly golden. Allow to cool.
Grease the cake tin with a little butter. Put the coconut in the tin, move it around to cover all surfaces and then tip out onto a plate. This coconut will be added to cake batter.
Place butter/ghee and sugar in a bowl and beat until smooth and creamy.
Add and beat in 1 egg at a time, beating all the time, until the mixture is creamy again.
Add mashed bananas, yoghurt, salt, baking powder, spices and coconut. Fold in gently.
Now sift the flour and ground almonds on top and gently fold in with a wooden or plastic spatula, using figure of 8 movement.
Pour into the tin, shake to distribute evenly.
Cook in the centre of the oven, for 50 minutes. The cake should be springy but firm, when ready. A wooden skewer inserted into it should come out moist but clean.
Turn the tin over and gently tap the cake out. Allow to cool on a wire rack.
Serve warm or at room temperature, with tea.
I prefer not to ice tea cakes, but you can ice it with an icing of your choice. You can scatter some toasted coconut on top of the icing.