COCONUT CAKE

In the weekend, I set aside some personal time and baked this Coconut Cake. It is egg free recipe and truly fabulous. It is moist and smells so good loaded with shredded coconut.

In case  you  have self rising flour in hand, you can use it but omit the baking soda and baking powder also you can add an egg, lightly beaten  if you're not a fan of banana.

My sons took a bite and declared this Coconut Cake as  our delightful  new favorite.

There is no reason why you're not baking this cake. It is super easy, all you need was to throw the dry ingredients in a mixing bowl, mix well then  fold  in mashed banana, milk and vanilla extract. Stir to combine and  pour into prepared pan and it is ready to be baked in a preheated  oven for 20-25 minutes.

COCONUT CAKE
Makes  :     12 servings

1 cup all purpose flour
3/4 cup sugar
125 g  melted  butter
1 cup  shredded coconut
1/2 cup milk
1 medium banana mashed
1 tsp vanilla extract
pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder

METHOD

Place flour, salt, baking powder, baking soda, salt, sugar, coconut and melted butter in a mixing bowl.

Stir to combine. Preheat oven  @ 180 C and grease a 8 in pan,

Stir in mashed banana, milk and vanilla extract.

Spread mixture into greased 8 in pan.

Bake @ 180 C for 20-25 minutes or until a skewer inserted comes out clean.

Cool in pan for 5 minutes, transfer onto rack to cool.

Cut into slices to serve. Enjoy!

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