Later that same day, my beautiful Thai Bride asked me to make for her brother's birthday a cake, and seeing as I had said that I would use up some bananas which had ripened and gone brown, and that her brother likes coconut, we thought that this combination of banana and coconut with the honey would work well. To finish it off, I sprinkled some coconut over the honey glaze. It certainly smells wonderful coming out of the oven, and sitting there cooling.Banana Coconut Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
3 large eggs
300 g (2-1/4 cups) self-rising flour
1 cup desiccated shredded coconut
2 large ripe bananas (3/4 cup)
2 Tbsp honey
desiccated shredded coconut, as garnish
Preheat oven to 300F. Grease a 9-inch springform pan. Line bottom with parchment paper.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Whisk coconut into batter. Mash ripe bananas; mix well into the flour mixture with a whisk.
Pour into the greased pan and bake for 55-60 minutes or until cake is golden brown and spring back when pressed.
Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Sprinkle coconut over cake. Leave to cool.