Wednesday, September 6, 2017

Banana and chocolate cake with coconut glaze for a lazy holiday

Banana and chocolate cake with coconut glaze / Bolo de banana e chocolate com glacê de coco

Tomorrow is a national holiday in Brazil and I really need some time off – the past few weeks have been intense workwise. For that reason, I bring you today a very short post, but with a delicious cake: the recipe is very straightforward too and can be done without any electric equipment – perfect for the lazy days ahead.

Banana and chocolate cake with coconut glaze
own recipe

2 cups (280g) all purpose flour
¾ cup (67g) unsweetened cocoa powder (I used Dutch cocoa powder)
¾ teaspoon baking powder
1 ½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon table salt
2 cups (400g) granulated sugar
3 large eggs
¾ cup (180ml) canola oil
½ cup (130g) plain yogurt
1 teaspoon vanilla extract
3 ripe bananas, mashed with a fork

1 cup (140) confectioners’ sugar, sifted
2 tablespoons coconut milk
¼ cup (25) toasted coconut, for sprinkling over the cake

Preheat the oven to 180°C/350°F. Butter a 12-cup capacity Bundt pan.
In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, whisk together the sugar, eggs, oil, yogurt and vanilla until smooth. Mix in the bananas. Fold in the dry ingredients just until incorporated – do not overmix. Pour into the prepared pan and bake for about 50 minutes or until risen and a skewer inserted in the cake comes out clean. Cool in the pan over a wire rack for 20 minutes, then carefully unmold onto the rack and cool completely.

Glaze: place the sugar in a small bowl and gradually whisk in the coconut milk, mixing until you get a drizzable consistency – for a thicker glaze, use less milk. Pour over the cake and sprinkle with the toasted coconut.

Serves 10-12


Anonymous said...

Hi Patricia,

This cake looks delicious. What a lovely combination of flavors and it looks like it will be nice and moist. Am I correct in surmising that because the leavener is baking soda I should use natural, not Dutch processed, cocoa powder?

You're the best of the best.



Patricia Scarpin said...

Dear Ellen, yes, thank you for poiting that out, I have detailed the recipe. The acidity comes from the yogurt. I always have Dutch processed cocoa powder at home, that is the one I used.

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