Banana and coconut cake (low sugar and oil)

Overview

The cake with banana and shredded coconut is so delicious. The house is filled with fragrance. The rich coconut fragrance and the sweetness of banana are a perfect match. It is still low in oil and sugar. Are you craving for it? 😄

Tags

• baking
• banana mashed
• cake flour
• coconut milk
• corn oil
• egg
• sliced bananas
• white sugar
• shredded coconut

Ingredients

Steps

1. 1 Peel the banana, put it in a plastic bag and mash it

   

2. 2 Use a clean, water-free and oil-free container to separate the egg yolks and whites

   

3. 3 Add the egg yolks to the sugar and stir until the sugar is completely dissolved

   

4. 4 Add the mashed banana and stir evenly until the mashed banana is no longer lumpy

   

5. 5 Pour in coconut milk and corn oil and stir again

   

6. 6 Sift in the flour

   

7. 7 Stir into a fine egg yolk paste

   

8. 8 Add a few drops of lemon juice to the egg whites and add sugar in three batches to beat

   

9. 9 Beat until stiff peaks form, lift the whisk with a small tip

   

10. 10 Add one-third of the beaten egg whites to the egg yolk batter and mix evenly

    

11. 11 After mixing, pour everything back into the egg white container

    

12. 12 Fold into a fine cake batter

    

13. 13 Use an eight-inch square mold lined with oil paper and pour the cake batter into it. Gently pop out the air bubbles to make the surface smooth

    

14. 14 Cut the banana into thin slices and place them gently, then sprinkle with a layer of shredded coconut

    

15. 15 After preheating the oven, bake the middle rack at 150 degrees for 20 minutes, then turn to 140 degrees and bake for about 25 minutes, the surface will be golden

    

16. 16 Remove from oven

    

17. 17 Place upside down on a cooling rack lined with clean parchment paper and let cool

    

18. 18 Finished product pictures

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures