banana coconut cake with date icing
1 cup (250g) mashed banana (about 4 bananas) 1 egg
¼ cup (60ml) light-flavoured extra virgin olive oil ¾ cup (210g) natural Greek-style (thick) yoghurt 1 cup (160g) buckwheat flour
¾ cup (60g) desiccated coconut
½ cup (85g) rapadura sugar
1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon
date caramel icing
18 fresh dates (270g), pitted ⅓ cup (80ml) coconut milk 1 teaspoon vanilla bean paste Preheat oven to 160°C (325°F). Place the banana, egg, oil and yoghurt in a large bowl. Add the flour, coconut, sugar, bicarbonate of soda and cinnamon and stir well to combine.
Pour into a lightly greased 18cm round cake tin lined with non-stick baking paper. Cook for 50–55 minutes or until cooked when tested with a skewer. Set aside to cool slightly in the tin before turning out onto a wire rack to cool completely.
To make the date caramel icing, place the dates in a bowl and cover with boiling water. Set aside for 10 minutes. Drain, place in a large bowl with the coconut milk and vanilla and, using a hand-held blender, blend until smooth and creamy.
Cut the cake in half horizontally and spread the bottom layer with half the icing. Top with the remaining cake and spread with the remaining icing. Serve. SERVES 8–10.
he smooth date caramel icing elevates this decadent banana coconut layer cake from good to great. A breeze to whip up, it transforms just three ingredients into an amazing bu ery spread.