It's only been a day since I had an epic fail of a cake I'm testing for a gluten-free option on a company party dessert table. That Banana Coconut Cake came out mushy and saggy in the center. I went back to the drawing board this morning and it seems I have a keeper!
I've made several gluten-free cakes in the past and I find they like to droop in the middle of the cake, even when they seem to be cooked all the way through. This would be a problem when I'm trying to make yesterday's Tropical Candy Cake since part of its beauty is the defined layer of cake and Bavarian cream. I thought the solution would be more egg and less coconut milk but I had a better solution in my cupboard: coconut flour.
The flavor of this cake is really nice. The coconut and banana are both strong flavors and well-balanced. The texture is moist but not mushy and for a gluten-free cake, its got a nice crumb to it. Coconut flour is like a sponge, so it's a good way to achieve the dry batter that seems to work best in a gluten-free cake. You can flavor your dessert with liquid and soak it right up with coconut flour. I wouldn't change a thing about this cake recipe besides having some fun with flavor by using citrus zest and maybe a spice or two.
Gluten-Free Banana Coconut Cake:
Loosely based on these gluten free coconut cupcakes. Makes one 8 inch cake.
1/2 cup butter
1 cup sugar
1/2 cup coconut milk
2 bananas, mashed smooth
1 cup coconut flour
2 teaspoons baking powder
1/2 cup shredded coconut
Butter an 8 inch cake pan and line the bottom with parchment paper.
Using an electric mixer, cream together butter and sugar. Add eggs and beat until light in color. Mix in coconut milk and bananas until combined.
Whisk together coconut flour, baking powder and shredded coconut in a bowl. In the mixing bowl, using the electric mixer, combine the dry and the wet ingredients The batter will get very thick very fast. Mix just until it's well blended.