I made a Coconut Cake with Banana Curd for my baby’s 7 month milestone celebration!
I have been getting a lot of pats on my back along with some oh my god she is so jobless to and astonished and awestruck comments from people on the monthly cakes I have been making for baby Vansh’s milestones.
A fair disclaimer here-These cakes are more for me than him cause he can’t really eat them.(Hence the extra 10 pounds that I have gained over and above my pregnancy weight! )He is more of a smoke screen here..giving me a reason to bake so many cakes cause otherwise it’s just me and my husband and our birthdays come only once a year.:D
So coming to what I made this month for Vansh’s 7 month milestone.Firstly,I can’t believe he is that big already!!!Yeah I have said this in every cake post.I think I will continue saying this all my life.He is probably my only worthy contribution to the world 😀
This cake was inspired by the festival Onam.For the uninitiated, its a major festival celebrated by Malayalis in and outside Kerala.Since Vansh is half Malayali I wanted to make something which represented this festival.
This cake has literally has everything associated with Kerela-Coconut in all forms, banana and Jaggery.According to my husband I was a little heavy handed on the coconut.I used coconut oil, desiccated coconut and coconut cream.You can go light on coconut if you want by omitting the desiccated coconut.
The filling was banana curd which was, oh my god amazing!! This can be eaten as a topping on ice creams on bread or even licked off the spoon! Move over chocolate spread banana curd is here! Definitely a worthy recipe to use up all your over ripe bananas!You should also check out my banana bread recipes here and here if you have too many of those overripe bananas sitting on the counter and silently taunting you for wasting them.
The cake recipe is adapted from the olive oil cake in the Mark Bittman’s “How to bake everything book”.If you can do get this book cause its amazing!I have a kindle version but would love to get my hands on a hard cover.(in case anybody is listening and wants to gift me something..:D)
Ingredients
Coconut Cake
- 1 cup Coconut oil plus more for greasing
- 2 cups all purpose flour/Maida
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup Jaggery/brown sugar/normal sugar
- 4 eggs
- ½ cup Coconut milk
- 1/2 tsp Vanilla essence
- 1/4 cup Desiccated Coconut
Soaking Syrup
- 1/2 cup Coconut Milk
- 2 tbsp Jaggery
- 2 Cardamom pods smashed
Banana Curd
- 2 Bananas Mashed
- 2 tbsp Salted Butter
- 2 tbsp Jaggery
- 2 egg yolks
- 2 tsp Lemon Juice
Instructions
- Mix together the dry ingredients -flour,baking powder,baking soda,salt and dessicated coconut and set aside.
- In a large bowl mix together the jaggery, Vanilla essence,coconut oil and eggs.Mix well till the jaggery is fully disolved.
- Add one third the flour mixture and one third the coconut milk and mix well.Do this alternatively till the flour mixture and the coconut milk is over.
- Bake in a preheated oven at 180 degrees in two 9 inch pans for 25 -30 minutes.
- Remove when the skewer(or toothpick or knife) comes out clean.Cool for 10 minutes.
- Remove from the pans and cool on a wire rack.After its come to room temperature spoon or brush the soaking liquid on the cakes.
Soaking Syrup
- Boil everything together for 5-10 minutes and cool before brushing it on the cakes.
Banana Curd
- Heat the butter and jaggery in a pan till the butter melts.
- Add in the bananas.
- Whisk the yolks in a bowl.Add a bit go the banana mixture to it.This is done so the eggs are not added straight to the hot mixture and curdle.
- Add the egg yolk mixture little at a time in the banana mixture in the pan.
- Keep mixing till the whole mixture starts to bubble and thicken.Add in the lemon juice.
- Remove from the heat and let it come to room temperature before using as a filling.
Ingredients
Coconut Cake
- 1 cup Coconut oil plus more for greasing
- 2 cups all purpose flour/Maida
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup Jaggery/brown sugar/normal sugar
- 2 Bananas
- ½ cup Coconut milk
- 1/2 tsp Vanilla essence
- 1/4 cup Desiccated Coconut
Soaking Syrup
- 1/2 cup Coconut Milk
- 2 tbsp Jaggery
- 2 Cardamom pods smashed
Banana Curd
- 2 Bananas Mashed
- 2 tbsp Salted Butter
- 2 tbsp Jaggery
- 1 tbsp corn starch or arrowroot
- 4 tbsp coconut milk
- 2 tsp Lemon Juice
Instructions
- Mix together the dry ingredients -flour,baking powder,baking soda,salt and dessicated coconut and set aside.
- In a large bowl mix together the jaggery, Vanilla essence,coconut oil and mashed bananas.Mix well till the jaggery is fully disolved.
- Add one third the flour mixture and one third the coconut milk and mix well.Do this alternatively till the flour mixture and the coconut milk is over.
- Bake in a preheated oven at 180 degrees in two 9 inch pans for 25 -30 minutes.
- Remove when the skewer(or toothpick or knife) comes out clean.Cool for 10 minutes.
- Remove from the pans and cool on a wire rack.After its come to room temperature spoon or brush the soaking liquid on the cakes.
Soaking Syrup
- Boil everything together for 5-10 minutes and cool before brushing it on the cakes.
Banana Curd
- Puree all the ingredients together.
- Place in a pan over low heat.Keep mixing till the whole mixture starts to bubble and thicken.Add in the lemon juice.
- Remove from the heat and let it come to room temperature before using as a filling.
I used the below products for making of this cake
I have shortlisted some more recipes to use up your overripe Bananas below
Chocolate and Banana Bread Pudding
Cranberry Banana Muffins
Looking for more celebration cake recipes?
Classic Vanilla Cake with Buttercream Frosting
Orange Pound Cake with a Zesty Orange Glaze
Warm Apple Cinnamon Cake with Caramel Glaze
Chocolate Cake with Cream Cheese Frosting
1
This cake looks INCREDIBLE!! I love coconut desserts and this one looks like an A+ specimen. Love the banana flavor combination.
yeah!! It was pretty epic!I don’t know why I didn’t think of making this earlier!