Baked Banana Cake With Coconut

—Bep Gia Dinh

Baked banana cake overlayed with fat coconut
High Wheat Flour
2tsp baking powder
BioVegan Organic Master Baking Soda
1/4tsp salt
VTD Chicken Eggs
1/4cup cooking oil
1/2cup sour cream
Président - Crème fraîche
1/2cup water
Organic Siamese Banana
5cup desiccated coconut
1cup brown sugar
1/2cup unsalted butter
Elle & Vire Unsalted Butter
2tbsp lemon juice
Seedless Lime
  1. Heat the oven at 180 degrees Celsius. Peel the bananas, cut them into thin slices. Add flour, salt, baking powder, baking soda into a bowl and mix, fine sieve. Add eggs, oil, water and sour cream into the flour mixture. Then beat the mixture at low speed for 2 minutes.
  2. Put and arrange the banana slices on the cake mold. Add butter to the pan, cook for melting. Add brown sugar and lemon juice, then boil until dissolved, remove from the heat.
  3. Next, sprinkle 1/2 the amount of brown sugar mixture on bananas. Sprinkle 1/2 of coconut on, then pour the batter cake on, then sprayed the rest coconut cells on. Put the cake mold in the oven, bake for 35-40 minutes.
  4. Turn off the oven, take the cake out to cool for 5 minutes on cracks. Reversed the banana upwards.

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