Banana cake with lemon glaze

Preheat the oven to 180 ° C. Drain the pineapple and collect the juice. Finely chop the pineapple and mix with the banana and sugar.

Add the flour and cinnamon and mix well.

Beat the oil with the eggs and 60 ml of pineapple juice (possibly supplemented with water). Pour this into the banana mixture and stir until smooth. Grease the edge of the baking tin and line it with baking paper. Spoon the mixture into the baking tin and smooth it.

Bake the cake in the middle of the oven for about 50 minutes. Check whether the cake is cooked with a skewer that should come out clean. Allow the cake to cool for 15 minutes in the mold.

Meanwhile, make the glaze. Mix the icing sugar with the grated coconut. Add the lemon zest and lemon juice to a thick spreadable glaze. Spread this over the cooled cake.

Grate or cut the skin of the scrubbed lemon into strips. Cut the lemon without skin into thin slices. Garnish the cake with the lemon strips, lemon slices and the lemon balm.