Name: Banana and coconut cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 225.00 g butter; 280.00 ml sugar; 4.00 eggs extra-large, seperated; 3.00 bananas large, mashed; 50.00 g walnuts chopped; 620.00 ml flour cake; 15.00 ml Baking powder; 1.00 ml salt; 170.00 ml coconut; 60.00 ml castor sugar; 150.00 g butter softened; 1.00 ml bananas or caramel essence; 397.00 g Caramel Treat; 20.00 g walnuts

Recipe Disclaimer

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Ingredients (14)

225.00 g	butter
280.00 ml	sugar
4.00	eggs — extra-large, seperated
3.00	bananas — large, mashed
50.00 g	walnuts — chopped
620.00 ml	flour — cake
15.00 ml	Baking powder
1.00 ml	salt
170.00 ml	coconut
60.00 ml	castor sugar

Icing: icing sugar

150.00 g	butter — softened
1.00 ml	bananas — or caramel essence
397.00 g	Caramel Treat
20.00 g	walnuts

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Method:

Preheat the oven to 180 ° C. Line two 22 cm cake tins with baking paper and grease lightly.

Cake
Cream together the butter and sugar. Add the egg yolks, bananas and walnuts and mix. Sift the flour, baking powder and salt and fold into the butter mixture with the coconut. Whisk the egg whites until stiff-peak stage, add the caster sugar and whisk for 30 seconds. Fold the egg whites into the batter and turn into the cake tins. Bake for ±40minutes. Turn out on a wire rack to cool completely. Halve each layer.

Icing
Mix the icing sugar, butter and essence until smooth. Spread the bottom layer of the cake with half the caramel condensed milk, then the next layer with some of the icing. Repeat the layers and decorate the cake with walnuts.