BANANA CAKE WITH COCONUT MILK RECIPES

STEAMED BANANA CAKE WITH COCONUT MILK RECIPE | AJINOMOTO ...

Steamed Banana Cake with Coconut Milk Recipe | Ajinomoto ... image

Steamed Banana Cake with Coconut Milk

Number Of Ingredients 13

Ingredients

1 cup Tapioca flour/starch
¼ cup Sugar
½ cup Water
3-4 drops Yellow food colouring
Enough Salt
4 Ripe bananas
1 cup Coconut milk
½ cup Water
Enough Salt
1 tbsp Tapioca flour
2-3 sachets Pal Sweet® Low-Calorie Sweetener
50 g Roasted sesame
100 g Roasted peanut, finely ground

Steps:

Combine tapioca flour, sugar, water, yellow food colouring and salt, mix well.
Remove banana skin, slice banana to 1 cm length and put into mixture. Stir gently.
Pour mixture into tray or individual cups that have been oiled.
Steam for 15-20 minutes or until cooked.
To prepare the sauce, mix coconut milk, water, salt and tapioca flour over low heat. Stir to boil and remove from heat.
Add in Pal Sweet™ Low Fat Sweetener.
Serve cake with coconut milk sauce, sesame and peanut.

BANANA COCONUT CAKE RECIPE: HOW TO MAKE IT

Banana Coconut Cake Recipe: How to Make It image

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 20

Ingredients

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans, optional
1 cup sweetened shredded coconut
BUTTER CREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

Steps:

In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

Nutrition Facts : Calories 589 calories, FatContent 32g fat (13g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 373mg sodium, CarbohydrateContent 72g carbohydrate (50g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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