I am a fan of coconut in cakes and for our July Cake Club meeting where the theme was “flowers” I decided to make a coconut and rose cake. Decorated with fresh roses and sitting on one of my favourite cake stands on the table, it looked very pretty but when I took a bite of the first slice it turned out to be an embarrassing disappointment. There was rose water in the cake and the icing but you could hardly taste it and the cake itself was very dry.
Goodness only knows what I did wrong but you can see the recipe here. I was so miffed that it turned out so badly that I’m half tempted to revisit the recipe and try again, maybe with a little tweak or two but in reality it will probably never happen. Unless of course I just take a simple, reliable, coconut cake recipe and add some rose water…..hmmmm………
Anyway, in sharp contrast this rather ordinary looking cake turned out to be absolutely gorgeous! It’s a coconut and banana cake and I found the recipe on the Telegraph website here.
Included in the recipe are instructions for a Malibu drizzle and/or a Malibu and coconut buttercream filling. The first time I made the cake unexpected guests turned up and the cake got cut without its drizzle. It was delicious.
The second time I made the cake was for a charity event and I gave it away, complete with the drizzle, so didn’t get the chance to taste the difference. I imagine it would have been lovely but I’ll have to make it a third time to confirm! That will be no hardship of course, although there are very few cakes that I make more than once…….so many cakes, so little time. I’m not sure I would bother with the buttercream but you never know – I might even have to make the cake a fourth time to decide if it really needs it or not!
Which just goes to show that a gorgeous looking cake can disappoint but an ordinary one can be delightful. Never judge a cake by its icing!
Banana and coconut cake
170g caster sugar
170g softened butter or baking spread
170g self raising flour
1 tsp baking powder
2 medium ripe bananas, peeled and mashed
100g desiccated coconut
1 tsp vanilla extract
For the drizzle
2-4 tblsp Malibu (or you could use fresh lime juice)
125g icing sugar
Butter and line a 2lb loaf tin (I used a paper liner). Preheat the oven to 160° C / 140° fan / gas mk3.
In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the eggs, one at a time with a spoonful of the flour and a spoonful of banana.
Sift in the remaining flour, add the coconut and banana and mix well to combine.
Pour into the prepared tin and level the top. Bake for 50-60 minutes or until done. Leave in the tin for ten minutes then remove to a wire rack to cool.
While the cake is cooling, make the drizzle by mixing together the Malibu and sifted icing sugar. Pour over the cake.
(Refer to the recipe in the link if you wish to fill the cake with the coconut buttercream.)
Cuts into 10-12 slices.