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Caramelised banana and coconut cake

A light cake with the wonderful flavours of banana , butterscotch and coconut!
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Ingredients
  

  • 250 grams or 1 1/4 cups granulated sugar
  • 170 grams or 1 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 30 grams or 1/2 cup dessicated coconut
  • 120 ml or 1/2 cup milk
  • 120 ml or 1/2 cup oil
  • 1 teaspoon coconut essence use vanilla if you can't get coconut
  • 14 grams or 1 tablespoon butter
  • 1 tablespoon water
  • 1 large ripe banana about 100 grams , chopped or mashed

Instructions
 

  • To make the caramel, heat 3/4 cups (150 grams ) of the sugar with one tablespoon water in a saucepan until the sugar melts and turns an amber or deep yellow colour . Swirl the pan occasionally but don't stir at this stage.
  • Add the butter and chopped/mashed banana , and continue heating on low stirring occasionally.
  • Once all the banana is broken down , take off heat and let cool completely.
  • Preheat oven to 180 C / 350 F . Butter a Bundt pan and dust with flour well. You could also use a loaf pan or 8 inch square pan.
  • In a large mixing bowl, beat together the remaining sugar , oil and eggs until light and the sugar is dissolved.
  • Add the caramelised banana , coconut , milk and vanilla and continue beating until smooth.
  • Add the flour mixture and beat until just incorporated.
  • Pour batter into prepared pan
  • Bake for 30 minutes if using a Bundt pan , 38 to 40 minutes if using a loaf pan or square pan. A toothpick inserted in the centre should come out dry.
  • Cool in pan for 10 minutes and slowly invert out to cool completely on a wire rack.

Notes

This cake stores well at room temperature for 3 to 5 days.
If you dont have dessicated coconut , toast shredded coconut spread out on a baking pan in a preheated oven at 180 C for 8 to 10 minutes. I just stir mine in a dry pan over low heat for few minutes.
The caramelised banana will be dark and turn thicker and sticky when it cools. A few specks of caramel may remain after beating it in. No problem! The end batter is on the thinner side.