22 Feb 2015

Tropical Banana Cake

No Comments Baking and Bars / Traybakes

Fitting loosely with the theme of St. David’s Day on 1st March (yellow = Daffodils/Wales?), this banana and coconut cake is loaded with fruit and coconut – I even managed to sneak some rum in.

The sponge base is first soaked in pineapple/rum syrup overnight, then topped with creme patissiere, sliced bananas, whipped cream and coconut.

Tropical Banana Cake
Prep time
Cook time
Total time
Serves: 16 square servings (8" pan)
Vanilla Cake
  • 185g (1⅓c) plain flour
  • 200g (1c) sugar
  • 1 tbsp baking powder
  • 120ml (1/2c) milk
  • 40ml (1/4c) vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 120ml (1/2c) boiling water
Pineapple Syrup
  • ⅔ can(~400g) crushed pineapple
  • 50g (1/4c) sugar
  • 1 tbsp rum (optional)
Creme Patissiere
  • 2 egg yolks
  • 50g (1/4c) sugar
  • 2 tbsp cornflour
  • 200ml (3/4c) milk/cream
  • 1 tsp vanilla extract
Banana Cream Topping
  • 2 bananas
  • 160ml (2/3c) double cream
  • 50g (1/3c) icing sugar
  • 1 tsp vanilla extract
  • 40g (1/2c) flaked coconut, toasted
  • 40g (1/3c) desiccated coconut
Vanilla Cake
  1. Preheat the oven to 175C/350F, line a 9x13" cake pan with greaseproof paper.
  2. In a large bowl, mix the flour, sugar and baking powder.
  3. Add the milk and vegetable oil, then the eggs - one at a time.
  4. Stir in the vanilla extract and boiling water, then pour into the pan.
  5. Bake for 25-30 mins until a skewer comes out clean.
  1. Heat the pineapple and sugar over a medium heat until the sugar dissolves (~10 mins).
  2. Remove from the heat and add the rum.
  3. When the cake comes out of the oven, poke it with a skewer to make holes, then drizzle with pineapple syrup.
Creme Patissiere
  1. In a small bowl, mix the yolks and sugar.
  2. Heat the milk/cream until simmering, then remove from the heat.
  3. Whisk in the yolks, then return to the heat.
  4. Keep whisking constantly for ~5 mins until thickened.
  5. Remove from the heat and stir in the cornflour and vanilla.
  6. Strain through a fine mesh sieve to remove the lumps, then place a piece of plastic over the top to prevent a skin forming.
  7. Refrigerate until both the cake and custard are cool.
Banana Cream Topping
  1. Spread the custard over the cooled cake.
  2. Thinly slice the bananas then layer over the top.
  3. Cover the cake in an airtight contained and and chill for at least 24 hours - the longer the better as the cake will absorb more of the syrup.
  4. Whisk the double cream until thickened, then add the icing sugar and vanilla.
  5. Whip to soft peaks, then spread over the cake and top with toasted coconut.

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