Banana Coconut Cakes
I’ve been experimenting a lot with coconut oil recently…….the way you do when any new ingredient fad comes along…….and trying it in all my favourite recipes. This is one I’m loving at the moment. Obviously, before I was brainwashed by the coconut fanatics, I used to make a these cupcakes using salted butter (remember that stuff??)
But I've realised that this works just as well as a dairy free recipe (always useful to have one of those up your sleeve!). Personally, however, I feel that the icing tastes better if you make it with butter rather than coconut oil…….and the consistency is easier to get prettily pipe-able. So unless you have a good reason to avoid butter, then I'd recommend butter for the icing! If you’re using coconut oil in place of salted butter in baking, I always think that the flavour is vastly improved with a pinch of salt.
Takes: 30 minutes of preparation and decorating, plus 45 minutes to bake/cool
Makes: 15 cupcakes (most cupcake baking trays have 12 holes, so you’ll need to use 2 trays, or keep some batter back to bake once the first lot are cooked)
175 grams coconut oil and a pinch of salt, (or salted butter), melted
2 medium sized ripe bananas, mashed
150 grams caster sugar
2 large eggs
150 grams desiccated coconut
1 teaspoon baking powder
150 grams self raising flour
250g coconut oil and a pinch of salt (or soft salted butter)
150g creamed coconut, melted
1 tsp vanilla
600g icing sugar
20 grams coconut flakes/desiccated coconut, toasted
- Prepare a cupcake/muffin tray by putting a paper case in each hole.
- Preheat your oven to 180 degrees Celcius, fan.
- Peel and mash the bananas.
- Melt the butter in the microwave or on the stove.
- Put the first 5 ingredients in a mixing bowl (coconut oil/butter, banana, sugar, eggs and desiccated coconut) and beat with a wooden spoon or electric hand mixer for a minute or two until it’s as smooth as possible and well mixed.
- Add the flour and baking powder, and then mix with a spoon – just enough to combine the ingredients.
- Divide the mixture equally between 15 paper cases.
- Bake for 16-18 minutes. They should be well risen, look dark golden brown and should feel firm if you press them gently. If in doubt, give them an extra 3 or 4 minutes.
- Leave the cakes to cool on a wire rack. Make sure they are completely cool before icing them.
- While the cakes are baking and cooling, make the icing. This needs a lot of beating to make a smooth, fluffy frosting, so an electric hand mixer or a standing mixer makes this easier! Start by beating the coconut oil (or butter), melted creamed coconut, vanilla and salt until it is smooth.
- Add the icing sugar 1/3 at a time, beating well after each addition. You may need to add a small splash of hot water to achieve the right consistency.
- When the icing is ready, toast the coconut by heating it in a dry frying pan, shaking the pan regularly so that it cooks evenly and doesn’t burn (this only takes a minute or two). Leave it to cool completely.
- Put the icing into a piping bag with a wide star nozzle. And swirl onto the cupcakes before sprinkling with toasted coconut. Alternatively just spread a heaped tablespoon of icing onto each cupcake.
Storage: Nicest enjoyed fresh! But these cupcakes will be fine for up to 3 days in an airtight container (no need to refrigerate them), or you can freeze the cakes without icing as soon as they are cool.