Banana Coconut Cakes

Banana Coconut Cakes

Text and Photo by Jac Kyles Baker 

Makes 4 cakes

Ingredients

1/2 cup sweetened shredded coconut*

1 ripe banana, mashed

1/4 cup soy milk

1/3 cup  granulated sugar

1/4 tsp salt

1/4 tsp almond extract

1/4 tsp vanilla extract

2 TB unsalted butter, softened

1 TB vegetable oil

1 cup all purpose flour

1 tsp baking powder

Preparation

Butter or oil four ramekins or small glass microwave safe bowls.  They should have 1/3 cup capacity.

In a large bowl, whisk together flour and baking powder.

In a separate bowl: beat sugar, salt, oil and butter until light and creamy.  Stir in mashed banana and soy milk.  Add vanilla and almond extracts.  Stir well.

Make a well in the bottom of the flour bowl.  Add about a third of the liquid mixture to the well and stir in some of the flour.  Repeat until a smooth batter forms.  Do not over mix.

Place about 1/4 cup cake batter in prepared ramekins/bowls.  Cover batter with shredded coconut. Microwave 2 cakes on MED HIGH (70% power) 1 minute 30 seconds to 2 minutes.  Test doneness by sticking a toothpick into center of cake; it should come out clean.

Repeat with remaining cakes.

Run a small knife such as a paring knife along the edge of ramekins/bowls to make it easier to remove cakes.  Cool on a wire rack for 5 to 10 minutes.

Store in an airtight container.

Cook's Notes

* I like to toast the coconut to enhance its flavor.  Toasting certainly revives shredded coconut that's been in the pantry a while.

To toast coconut:

Place 1/4 cup of coconut in a ring around the edge of a microwave safe plate.  Microwave on HIGH at 20 to 30 second intervals.  Stir and redistribute coconut if it is browning in one spot more than others.

The coconut should be lightly toasted.  You'll smell the coconut as it toasts.  

BE PATIENT!  The coconut will surely burn if you set the timer for 1 minute without checking it.