Vanilla Banana Coconut Cake

I have to confess that I really love a good magazine, I've collected a quite a few lot in my day.  My tastes have changed over the years but once I enjoy a magazine I buy it for a while.  One of the magazines I've been enjoying recently is Peppermint, it's a locally based (to me) magazine and I love it's ethics.  The magazine is all about organics, natural products, being environmentally friendly, sustainability, free trade and also supports handmade. In the latest issue they share a delicious recipe that I tried and tasted and loved.  It uses coconut sugar which I had never tried before and for someone like me who loves coconut well I just had to give it a try.

Vanilla Banana Coconut Cake

2 mashed medium bananas
6 eggs separated
2 ½ cups desiccated coconut
4 tablespoons of coconut sugar
1 teaspoon OVViO Organic Vanilla Bean Powder (I just used vanilla extract)
3 tablespoons of course coconut shred
pinch natural salt

Mix egg yolks, coconut sugar, vanilla and salt in a mixer.  Add mashed banana and desiccated coconut and mix.  Put mixer bowl aside.  Stiffen egg whites in a separate bowl with mixer.  Fold stiffened egg whites into egg yolk and banana mixture.  Place mixture in a spring form cake tin lined with baking paper and oiled well with coconut oil.

Bake until golden brown at 120℃ for approximately 60 minutes.  Put a skewer in the middle of the cake to check whether it is cooked.  Sprinkle cake with shredded coconut.  ( I sliced banana and sprinkled coconut on the cake before I put it in the oven, checking occasionally to just make sure it didn't burn)

If you love coconut then you will love this cake too, enjoy.
♥