Banana Coconut Cake

For the banana coconut cake, place a cake hoop (20 cm Ø) on a baking tray lined with baking paper. For the banana cake mixture, first chop the bananas. Cream the butter with the sugar and spices and add the egg. Finally, add the bananas to the mixture and stir in.

Then mix the flour, coconut flakes and baking powder and stir into the mixture. Pour into the pan and smooth out. Bake for approx. 50 minutes at 180 °C.

After baking, cut the cake out of the hoop, lift it out and let it cool. Return the cake to the cleaned cake pan and set aside.

For the ganache, first cut the chocolate into small pieces and chop the banana. Bring the whipping cream to a boil and add the chocolate, stir well. Now mix the rum and the chopped banana into the chocolate mixture with a hand blender.

Spread the finished ganache evenly on the cake base. Place in the refrigerator for 10 minutes. Now place the bananas, cut in half lengthwise, tightly on top of the ganache with the cut side facing down.

For the coconut cream, mix gelatin and water and let swell. Stir the coconut paste and Bacardi together well. Whip the whipped cream until stiff. Heat the gelatin and stir into the coconut mixture with a whisk. Finally, fold in the whipped cream.

Now pour the coconut cream onto the cake base and smooth it out with a palette. Cool for about 20 minutes until the cream has set.

Before the se

Preparation Tip:

It is best to use a high-quality chocolate. Then the banana coconut cake tastes twice as good.

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