It is the first day of December, and here in New Zealand, the first day of Summer! Many months have been spent in anticipation of this day, and now winter (almost) seems worth it! To celebrate, I tried to put summer into a cake. Banana cake, being so darn versatile, was my go to as a last minute idea, especially thanks to the ripe bananas in our fruit bowl. And next to that, finally, was home grown limes. Then the song “Lime in the Coconut” came into my head, and this where I ended up.
This cake is delicious. Try it, I beg you! Even if you are not yet reaping the sunshine and fruits of summer at your home, it will still be just as good. In fact, you have even more motivation, so you can bring a bit of the warmer months into the house.
Being a banana cake, this is a spectacularly easy recipe to make, and even more so to eat. If you aren’t the biggest fan of coconut, then leave out the coconut for the topping and sprinkle on some lime zest instead.
For those of you embracing summer now, I look forward to sharing it with you! Cherries are ripening, flowers blooming; it’s almost berry season!
Nothing is better than baking to music and mild breeze sweeping through the house…. bring it on!
Lime and Coconut Banana Cake
25g desiccated coconut
1&1/2 tsp baking powder
1 tsp baking soda
Zest of two limes
Juice of two limes
210g mashed banana (about 3)
125ml neutral oil
To ice and decorate:
50g threaded coconut
100g icing sugar
Zest and juice of one lime
Preheat the oven to 180 degrees Celsius and grease a ring cake tin.
In a large bowl, mix together the flour, coconut, sugar, baking powder and baking soda, and lime zest until combined. In another bowl, mix the lime juice, eggs, banana and oil, then fold the wet ingredients into the dry until there are no lumps and it is all nicely mixed together. Pour into the cake tin and even out the top, then bake for about 45 minutes, until golden and a skewer comes out clean when inserted. Remove from the oven and cool, either in the tin or on a wire rack.
Before icing, heat a fry pan and toast the coconut until golden brown and fragrant (you could do this in the oven too, perhaps while the cake is cooking; I didn’t think of that!). Cool.
To ice, mix together the icing sugar, butter, lime zest and lime juice (with a bit of hot water to melt the butter) until smooth. Pour or drizzle over the cake. Sprinkle the toasted coconut on top and serve.
Store in an airtight container.
The cake lasts quite well, so you could bake the cake a day ahead and ice on the day you need it
More recipes to come!