Coconut Cake with Banana Curd

Recipe created by Chef Praveen Ram

Going bananas and coconuts over this is quite easy!

Recipe Ingredients

Ingredient Weight
For Coconut cake base (Make the dry cake as per the standard recipe following by Coconut milk and desiccated coconut. (In a round pan))
Pillsbury™ Egg Free Tea Time Vanilla Premix 500 g
Water 90 g
Oil 60 g
Coconut Milk 70 g
Desiccated Coconut 25 g
Soaking Syrup
Coconut Milk 100 g
Jaggery 20 g
Cardamom Pods smashed 2
Banana Curd
Bananas Mashed 2
Salted Butter 3 g
Jaggery 30 g
Egg Yolks 2
Lemon Juice 2 tsp


Method for Soaking Syrup:
  1. Boil everything together for 5-10 minutes and cool before brushing it on the cakes
  2. Remove the cakes from the pans and cool on a wire rack.
  3. After it has come to room temperature, spoon or brush the soaking liquid on the cakes
Method for Banana Curd:
  1. Heat the butter and jaggery in a pan till the butter melts
  2. Add the bananas
  3. Add the egg yolk mixture a little bit at a time to this mixture
  4. Keep mixing till the whole mixture starts to bubble and thicken.
  5. Add the lemon juice
  6. Remove from the heat and let it come to room temperature before using as a filling.
  7. Now, place it on top of the cake