Banana coconut cake

Name: banana coconut cake
Cook time: 10 min
Total time: 95 min
Yield: 16
Ingredients: 300 g unsalted butter at room temperature; 300 g granulated sugar; 6 medium sized egg; 300 g self raising flour; 1 mespoint salt; 110 g grated coconut; 6 banana; 1 el self raising flour; 4 el powdered sugar

Cake of coconut and banana.

Ingredients

Kitchen Stuff

1 mixer
1 cake mold (30 cm)

Directions

Preheat the oven to 180 ° C. Grease the cake mold.
Beat the butter and sugar with a mixer in 5 min. Creamy.
Beat the eggs in a bowl and add little by little to the butter-sugar mixture.
Then add the self-raising flour, salt and finally the coconut.
Punch the bananas and mix them with a spatula through the batter.
Dust the cake mold with the flour. Shake excess flour from the mold.
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.
Check whether the cake is cooked by filling it with a skewer. If this comes out dry, the cake is done.
Remove the cake from the oven, dust with the icing sugar and let cool for 5 minutes (while the icing sugar melts).
Remove the cake from the mold and put it on a rack. Sprinkle with coconut and let cool.
Cut the cake into slices.