Banana Cream Cake

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.

• Ready In: 40 mins
• Serves: 8

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.