Recipe Favourite – Coconut Blueberry Banana Cake

Coconut Blueberry Banana Cake

It is so much fun getting creative with food. Here I have modified the recipe posted last week.

We enjoyed the light coconut flavour of the Malibu Tropical Coconut Cake, added some bananas and blueberries whilst decreasing the sugar content and increasing the flour quantity.

This combining of these beautiful flavours has resulted in a very easy to make cake that even the savoury lovers will want to give this a try.

The point of this is to adventure out with food and try different things to discover something you enjoy.

Ingredients:

2 ripe bananas

1 tin of well-drained blueberries or 1 cup of fresh blueberries

50 grams desiccated coconut

150 grams boiling water

225 grams butter

100 grams caster sugar

1 teaspoon vanilla essence

3 eggs

250 grams self-raising flour

½ teaspoon baking powder

Icing:

25 grams butter

180 grams cream cheese

375 grams icing sugar

25 grams desiccated coconut

4 tablespoons Malibu coconut rum or Bailey’s Irish Cream

Preparation:

Preheat oven to 180 degrees

Image: Coconut Banana Blueberry Cake with Icing
Photo: Jodie Klaproth

Soak the coconut in the boiling water and leave for about 5 minutes.

Whilst the coconut is soaking, blend the bananas until they are mushy.

Put all the ingredients (except the blueberries) in the mixer and mix until you have a soft batter.

Pour the soft batter mixture into a bowl and fold in the blueberries until they are mixed through. Be careful not to mix too hard that the blueberries fall apart.

Line a loaf tin or square cake tin with wet baking paper.

Pour the batter into the lined tin and cook in the oven for 25 – 35 minutes.

Check to see if ready by inserting a skewer or metal rod and if comes out clean then the cake is cooked.

Whilst the cake is cooking prepare the icing by beating the butter until soft and creamy.

Add the cream cheese and beat until smooth.

Add the icing sugar, coconut and Malibu/Bailey’s and mix until combined.

Once the cake is cooled to room temperature of cooler than ice the cake with the frosting.

Note: This cake is best refrigerated.

Enjoy!

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Recipe Favourite - Homemade autumn vegetable or glacier cake

Homemade is the best! Do you have kids who don’t like to eat vegetables? Or it could be your partner or even yourself?

Well here’s a cake recipe that you wouldn’t even guess is based on vegetables and is delicious. It also looks like a series of icy glaciers in autumn or mountains in the European Alps or a volcanic mountain in Africa.

My partner and I just returned from our European holiday visiting Mout Olympus in Greece and the Alps in Austria, Switzerland, France and Italy.

We also visited Africa and passed over the top of Mount Kilimanjaro on the Kenya-Tanzania border on our way to Nairobi from Mombasa. The awesome mountain looks just like my autumn cake.

Image: Mount Kilimanjaro in Tanzania

So I have named this delicious cake – Homemade Autumn Vegetable or Glacier Cake. I do prefer, however, to make it in the winter time with a cup of hot chocolate.

It is very simple to make and no fuss. I hope you enjoy it.

Homemade Autumn Cake

Ingredients

• 250 grams sweet potato
• 1 zucchini
• 1 1/2 cups self-raising flour
• 1 teaspoon mixed spice
• Choose between 1/4 cup to 1 cup of sugar
• 2 eggs
• 125 grams melted unsalted butter
• 1/2 cup chopped walnuts

Icing –

• 1 1/2 cups icing sugar
• 1/4 cup maple syrup
• 1 tablespoon water

Method

Heat over to 180 degrees or 160 degrees if fan forced.

Cut the sweet potato up into small pieces so it steams faster. Place in a steam saucepan and cook.

Whilst sweet potato is cooking, sift flour and place in a large bowl with spice and sugar (choose how much sugar you would like between 1/4 cup to 1 cup).

Melt the butter in a microwave. Being careful not to over cook it as you only want it melted. Lightly beat the eggs and place in large bowl with the dry ingredients.

Once the sweet potato is cooked. Mash it. Grate the zucchini and squeeze it in your hands so the juice is extracted.

Add the melted butter, mashed sweet potato, zucchini and nuts to the dried ingredients in the large bowl. Mix well with a wooden spoon. Pour into a greased cake tin.

Bake in oven for 50-60 minutes. Test with a dry stick to ensure cooked through.

To make the icing put icing sugar, maple syrup and water in a bowl and mix thoroughly. Make sure to only pour over the cake when it has cooled thoroughly.

Options:

Use different nuts. Try hiding other vegetables in the cake. Just make sure the consistency is the same.

Enjoy your homemade autumn vegetable or glacier cake!

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Further reading:

Recipe Favourite – Going Troppo Pineapple and Coconut Slice

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How to stay up-to-date

Do you have an opinion or have a favourite recipe you wish to share? The TREN community wants to hear your story.

Submit your news here.

Become a subscriber to TREN and eMagazine and be the first to receive local breaking stories, analysis and opinions on the Townsville real estate market.