Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Travel
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
  • Podcasts
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Travel
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
  • Podcasts
Subscribe
YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Beetroot, raspberry, chocolate and almond cake

Beetroot, raspberry, chocolate and almond cake

Chocolate, zucchini and spinach cake with avocado chocolate frosting

Chocolate, zucchini and spinach cake with avocado chocolate frosting

Zucchini cake

Zucchini cake

Super simple cupcakes

Super simple cupcakes

{headline}

{headline}

Pink champagne and vanilla bean cake

Pink champagne and vanilla bean cake

Caramel mud cake with figs, hazelnut and toffee

Caramel mud cake with figs, hazelnut and toffee

White chocolate and raspberry cake

White chocolate and raspberry cake

{headline}

{headline}

Caramel sauce

Caramel sauce

Fast Ed's garden herb, almond and rose petal cake

Fast Ed's garden herb, almond and rose petal cake

Pastel chequerboard celebration cake

Pastel chequerboard celebration cake

Confetti cake

Confetti cake

Hot three milk cake

Hot three milk cake

Fruit drizzle cake

Fruit drizzle cake

Easy step-by-step lamingtons

Easy step-by-step lamingtons

  1. Home
  2. Food

Caramel, banana and coconut cake

Just a drizzle of your homemade sauce is all you need to get mouths watering. - by Ellie Vernon
  • 18 Jun 2019
Caramel, banana and coconut cake
Andre Martin
Prep: 25 Minutes - Cook: 35 Minutes - Serves 10
Proudly supported by

 

 

Ingredients

Cooking oil spray, to grease

250g coconut sugar

250g butter, chopped, softened

3 free-range eggs

3 cups plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground cinnamon

250ml milk

2 Tbsp white vinegar

1 cup mashed ripe banana

½ cup toasted coconut flakes

½ quantity caramel sauce, cooled (see COOK's TIP below)

Cream cheese frosting

2 x 250g block cream cheese, chopped, softened

1 cup icing sugar mixture, sifted

Method

  1. Preheat oven to 170 degrees C fan-forced (190 degrees C conventional). Grease 2 x 20cm round cake tins with cooking oil spray and line with baking paper. 

  2. Put sugar and butter in a large bowl and beat with an electric hand mixer until pale and fluffy. Beat in eggs one at a time, beating well after each addition. Sift flour, baking powder, bicarb and cinnamon into butter mixture, then pour in milk and vinegar, beating with a wooden spoon until combined. Stir in banana. Divide batter evenly between cake tins and bake for 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in tins for 10 minutes, then turn out onto a wire rack to cool completely.

  3. Meanwhile, to make cream cheese frosting, put cream cheese in a large bowl and beat with electric hand mixer until smooth. Add icing sugar and beat on low speed until incorporated, then beat on high until fluffy and creamy.

  4. To assemble cake, put one cake on a serving plate or stand. Spread 1 cup of frosting over the top. Put the second cake on top and spread remaining frosting over the top and sides of cake. Scatter top of cake with coconut flakes then drizzle with caramel sauce and serve. 

    COOK'S TIP:

    Get the recipe for caramel sauce here.

  • Food
  • Desserts Recipes
  • Cake Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Beetroot, raspberry, chocolate and almond cake

Beetroot, raspberry, chocolate and almond cake

Chocolate, zucchini and spinach cake with avocado chocolate frosting

Chocolate, zucchini and spinach cake with avocado chocolate frosting

Zucchini cake

Zucchini cake

Super simple cupcakes

Super simple cupcakes

{headline}

{headline}

Pink champagne and vanilla bean cake

Pink champagne and vanilla bean cake

Caramel mud cake with figs, hazelnut and toffee

Caramel mud cake with figs, hazelnut and toffee

White chocolate and raspberry cake

White chocolate and raspberry cake

{headline}

{headline}

Caramel sauce

Caramel sauce

Fast Ed's garden herb, almond and rose petal cake

Fast Ed's garden herb, almond and rose petal cake

Pastel chequerboard celebration cake

Pastel chequerboard celebration cake

Confetti cake

Confetti cake

Hot three milk cake

Hot three milk cake

Fruit drizzle cake

Fruit drizzle cake

Easy step-by-step lamingtons

Easy step-by-step lamingtons

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Instyle
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • Airtasker
  • 7NEWS
  • SocietyOne
  • Health Engine
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from Better Homes and Gardens

Magazine Subscription Offer

Get your mag delivered!-Save 29% off the cover price!

Shop This Offer
Get your mag delivered!