Banana & Coconut cake
1 cup (90g) desiccated coconut
¾ cup (180ml) milk
125g butter
1 cup (220g) caster sugar
2 eggs
2 cups (300g) self-raising flour
2 (460g) ripe bananas, mashed
¼ cup (60ml) milk, extra
PASSIONFRUIT FROSTING
60gbutter, softened
60g cream cheese
2 cups (320g) icing sugar mixture sifted
1 tablespoon Passionfruit pulp
Preheat oven to moderately slow (160C/140C fan-forced). Grease deep 19cm square cake pan, line base with baking paper
Combine coconut and milk in a bowl stand for 30 minutes.
Beat the butter and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time. beating until combined between additions. Stir in the sifted flour then banana, coconut mixture and extra milk.
Spread the mixture into the prepared pan. Bake in moderately slow oven for about 50 minutes or until cooked with tested. Stand for 5 minutes. turn out and cool.
PASSIONFRUIT FROSTING
Beat butter and cream cheese in a small bowl with an electric mixer until light and fluffy. Gradually beat in icing sugar. Stir in Passionfruit.