Banana Coconut Cake

Ingredients:

3 oz or 1 ½ cups desiccated coconut

4 oz or ½ cup butter, softened

4 oz or ½ cup caster sugar

3 eggs

4 oz or 1 cup self-raising flour

2 oz or ½ cup plain flour

1 tsp baking soda

4 fl oz or ½ cup milk

2 large bananas, peeled and mashed

For the Topping

1 oz or 2 tbsp butter

2 tbsp clear honey

4 oz or 2 cups shredded coconut

Directions

Preheat the oven to 375ºF, grease 8 inch a square cake pan, line the base and sides with parchement paper and grease the paper.

Spread the desiccated coconut out on a baking sheet and place under a hot grill for above 5 minutes, stirring and turning the coconut until evenly toasted.

Place the butter and sugar in a mixing bowl and beat until they are smooth and creamy. Beat in the eggs, one at time.

Sift together the flours and baking soda, then sift half of this mixture in to the butter and egg mixture and stir to mix.

Mix together the milk and the mashed banana then add half to the egg mixture. Beat well to combine, then add the remaining flour and toasted coconut together with the remaining banana mixture. Mix well and transfer to prepared cake pan and smooth the surface.

Baked for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool for about 5 minutes and turn over a cooling rack.

To make the topping, in a small sauce pan, place the butter and honey and heat gently until melted, add the coconut and stir constantly, for about 5 minutes or until lightly browned.

Remove from the heat and allow to cool slightly.

Spoon the topping over the top of cake and let it cool completely.

Obs.:  You can use roasted coconut instead of roast it yourself.