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Banana coconut cake
Cake of coconut and banana.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Grease the cake mold.
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Beat the butter and sugar with a mixer in 5 min. Creamy.
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Beat the eggs in a bowl and add little by little to the butter-sugar mixture.
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Then add the self-raising flour, salt and finally the coconut.
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Punch the bananas and mix them with a spatula through the batter.
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Dust the cake mold with the flour. Shake excess flour from the mold.
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Spoon the batter into the mold and bake the cake in the middle of the oven in 1 hour and 10 minutes until done. Cover with aluminum foil if it gets too dark.
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Check whether the cake is cooked by filling it with a skewer. If this comes out dry, the cake is done.
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Remove the cake from the oven, dust with the icing sugar and let cool for 5 minutes (while the icing sugar melts).
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Remove the cake from the mold and put it on a rack. Sprinkle with coconut and let cool.
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Cut the cake into slices.
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Nutrition
394Calories
Sodium12% DV280mg
Fat66% DV43g
Protein20% DV10g
Carbs30% DV90g
Fiber24% DV6g
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