Total Time
40mins
Prep 15 mins
Cook 25 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

Made this , picked up the kids from school, dropped them off and picked up DS, by the reaction When I got home, seeing half of it gone, from the kids, I figured I had better grab a piece. It made for a nice dessert, in the middle of the day, and loved the flavors. Very easy to prepare. Made as written, and made for PAC` 2013

weekend cooker April 17, 2013

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