Festive Banana Coconut Cake

Votes: 1

Photo of the dish: Brian Boitano

Time: 55 min.
Complexity: easily
Quantity: 12 muffins

Festive banana-coconut cake - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

1/2 cup confectionery wheat flour
1/2 cup premium wheat flour
2 tsp baking powder
1 teaspoon ground ginger
1 pinch of salt
1/4 cup butter at room temperature
1/4 cup sugar
1/4 cup brown sugar (packed firmly)
1 egg, category CO, at room temperature
1/2 cup heavy cream
1 mashed ripe banana
1/2 tsp vanilla extract

Macadamia nut candies and coconut caramel sauce

1/4 cup toasted and coarsely chopped macadamia nuts
2 tbsp (30 g) butter at room temperature
1 cup of sugar
1/4 cup water
1 pinch of cream of tartar
1/4 cup coconut milk

Innings

8 pineapple slices
0.5 l. coconut ice cream
1/2 bunch of mint

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the cake: Preheat oven to 180°C.

Grease and flour 1 12-cup muffin tin.

In a medium bowl, combine both flours, baking powder, ginger and salt.

In the large bowl of a stand mixer, place the butter and both types of sugar and beat until light and fluffy. Beat in the eggs. With the mixer running, add the dry ingredients, then the cream. Scrape the batter from the sides of the bowl, add the mashed bananas and vanilla extract, and beat until combined. Fill each muffin cup 2/3 full with batter.
Bake the muffins until a toothpick inserted into the center comes out clean, about 15 minutes. Remove the muffin pan from the oven, let cool until no longer burning, and transfer the muffins to a wire rack.

Make the nut candies and caramel sauce:

Line a baking sheet with a silicone mat or aluminum foil generously greased with butter.

In a medium bowl, combine macadamia nuts and butter.

In a heavy-bottomed skillet, combine the sugar, water, and cream of tartar. Bring the mixture to a boil over medium-high heat. When the syrup turns golden-amber, turn off the heat and add half the syrup to the bowl with the macadamia nuts.

Pour the mixture onto the prepared baking sheet and let it set. Gently stir the coconut milk into the remaining caramelized sugar. Cool the sauce completely before using.

Once the nut candies have cooled, chop them coarsely with a knife.
Innings: Place a pineapple ring on a small plate. Invert the cake and place it on the pineapple ring. Top with some coconut ice cream and sprinkle with chopped macadamia nut candies. Drizzle with 2 tablespoons of caramel sauce and garnish with mint. Repeat with the remaining ingredients and serve.