Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

This banana cake layered with coconut custard is full of rich aroma and flavor. The bananas added to the batter make the layers incredibly moist, requiring no additional soaking. And the delicate coconut milk custard is truly unique! Sliced ​​bananas and coconut flakes, added during assembly, complete the cake's perfection.

Ingredients:

Cakes

• 200 g butter
• 1.5 cups white sugar
• 3 large eggs
• 0.5 tbsp. sour milk
• 1 and 1/3 cups mashed ripe banana
• 1 and 1/3 cups sifted flour for baking
• 1 teaspoon baking powder
• 3/4 tsp salt
• 3/4 teaspoon baking soda
• 0.5 cup finely chopped pecans

Coconut custard

• 400 ml coconut milk
• 1 cup of milk
• 2/3 cup sugar
• 5 egg yolks
• 1/3 cup cornstarch

Topping

• 3 bananas, sliced
• 1/4 cup lemon juice
• 2 tablespoons of sugar
• 1 cup coconut flakes, toasted until golden brown

Substituting ingredients
Measuring containers used

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.

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premium flour, pecans, coconut milk, eggs, sour milk, coconut cream, coconut flakes, bananas

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Preparation:

Step 1
• Preheat oven to 175°C. Grease two 22cm cake pans with butter.
Step 2
• In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and continue beating until fluffy. Add the sour milk and mashed banana and mix. In a separate bowl, sift the dry ingredients (flour, baking soda, salt, and baking powder) together. Then add them to the batter and mix with the mixer on low speed.
Step 3
• Knead the dough for one minute on medium speed, then fold in the pecans and pour the batter evenly into the two prepared cake pans. Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the cakes from the oven, let them cool slightly for 5 minutes, then transfer them to a wire rack. Assemble the cake when the cakes are completely cool.
Step 4
• Coconut custardLine a baking sheet with parchment paper and cut another piece of parchment paper the same size. Set the paper aside for now. Mix together the coconut and cow's milk. Place the sugar and cornstarch in a bowl and stir with a fork to avoid lumps. Then combine the sugar and cornstarch with the egg yolks and 1 cup of the milk mixture. Whisk until smooth.
Step 5
• In a heavy-bottomed saucepan, bring the remaining milk mixture to a boil. Pour it into the bowl with the yolk mixture, whisking constantly. Then pour everything back into the saucepan, turn the heat to medium, and continue stirring. Cook until small bubbles begin to form on the surface of the custard. Then remove the custard from the heat and pour it onto a parchment-lined baking sheet. Cover with another sheet of parchment, placing it directly on the surface of the custard to prevent a skin from forming. Refrigerate.
Step 6
• Assembling the cakeIn a large bowl, carefully toss the banana slices with lemon juice and sugar. Trim the top of one cake layer to create a smooth surface, then spread a thin layer of custard. Arrange all the bananas on the bottom layer, making sure the cake is hidden. Spread another layer of coconut cream. Then place the second cake layer on top and generously spread it with coconut cream. Garnish the cake with toasted coconut flakes.

Votes: 6

Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, cookbook authors, and radio and television hosts specializing in Latin American cuisine.