Serves:Makes 1 large cake or two tea loavesNutrition facts:200 calories20 grams fat
Ingredients
290 g caster sugar
200 g soft butter
2 eggs, lightly beaten
5 ml (1 t) vanilla extract
250 ml (1 c) about 3 ripe bananas, mashed
10 ml (2 t) brandy
2 ml (½ t) baking soda
5 ml (1 t) baking powder
280 g flour
2 ml (½ t) salt
125 ml (½ c) buttermilk
50 g walnuts, finely chopped
180 ml (¾ c) coconut, plus extra for decoration
Instructions
Decorate
1 Beat 250 g softened butter and 500 ml (2 c) icing sugar until light. 2 Add 60 ml (¼ c) evaporated milk and beat well with an electric mixer. 3 Decorate with extra grilled coconut shavings
Cake
4 Preheat the oven to 180 ° C. Spray two 23 cm round cake pans or 2 x 2 cm x 9 cm x 19 cm bread pans with nonstick spray. 5 Cream the butter and sugar together until light. Add the egg and vanilla and mix well. 6 Stir in the brandy and banana. Sift the baking soda, baking powder, flour and salt. 7 Mix the flour mixture and buttermilk alternately with the banana mixture. Add the walnuts. 8 Sprinkle a layer of coconut in each pan. Divide the batter between the pans. 9 Spread evenly and sprinkle the rest of the coconut over. Bake for 35-40 minutes or until a skewer comes out clean. 10 Let the cake cool before turning out. 11 Decorate and sprinkle extra coconut over cake.