Banana cake with coconut caramel
Description
Homemade baked goods for tea. Incredibly tasty and aromatic cake! The most genuine heavenly delight, and what a one—banana‑coconut... Looking ahead, I want to give a small tip: grind the coconut flakes further in a coffee grinder, so they absorb the caramel better. So, I tell you: Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Beat the eggs with sugar (for at least 2 minutes) until a white, fluffy mass forms.
- 2
Step 2
Pour the oil in a thin stream while continuing to whisk. Add the banana pieces and whisk everything together again.
- 3
Step 3
Add sifted flour with leavening agent, salt, and vanilla. Knead the dough on low mixer speed. Add half of the coconut flakes and mix.
- 4
Step 4
Pour the batter into the prepared pan and sprinkle the remaining shredded coconut on top. The pan should be filled no more than halfway, otherwise the caramel may run away!
- 5
Step 5
Bake the cake in a preheated oven at 200 °C until it has a light golden crust. Then remove the pan from the oven and drizzle the cake with caramel. Return it to the oven, lower the temperature to 180 °C, and bake until done. Check doneness with a toothpick—it should come out with a small amount of moist crumbs.
- 6
Step 6
Remove the cake onto a rack and, with a sharp knife, make scoring marks on the caramel layer so you can later cut the cooled cake without any trouble.
- 7
Step 7
Cool it and serve with a cup of coffee with cream!