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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Yo freeze, pack and freeze up to 10 months. To serve, unwrap and thaw 2 to 3 hours. Cut cake into two layers. Cover with cream and then banana slices dipped in lemon juice. Then sprinkle on top coconut. Ingredients:
3 eggs |
150 g caster sugar |
75 g plain flour, sifted |
150 ml double cream, whipped |
225 g bananas, slices |
50 g shredded coconut |
2 drops lemon juice |
icing sugar, to dust |
Directions:
1. Preheat oven 190c.
2. Grease a deep 20cm cake tin, line base with paper.
3. Place the eggs and sugar in a bowl and whisk until thick and holds shape when tipped.
4. Fold in the flour.
5. Pour in to tin and level.
6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
7. Turn out on to wire rack peel off paper and cool.
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