Banana and coconut cake recipe

I often bake this banana and coconut cake because it's simply AMAZING! It's so soft and flavorful that it's impossible to resist. Bake this cake a day ahead and leave it in a fridge overning, like this it will taste even better. You can also freeze this sweet (once ready, let it cool completely, wrap it in an alluminum foil and put it in a freezer), then just unfreeze when needed :-) Yummy, flavorful, soft and original - it's just ideal for breakfast or teatime. 

To make banana and coconut cake you need:

• 125g (4oz) soft butter
• 1 lemon zest (finely grated)
• 2/3 cup sugar
• 3 eggs
• 3/4 cup flour
• 3/4 cup mashed bananas (I used 2 small bananas)
• 1,5tbsp coconut flour (finely grated coconut)
• 1,5tsp baking powder
• vanilla powder 

Mix soft butter, grated lemon zest and sugar

Prepare the banana puree (just blend them with a food processor)

Combine all the ingredients and mix them with a mixer to get a smooth mixture

Grease a baking form with some butter or oil and pour the mixture in it

Preheat the oven to 180C/365F and bake the cake for 45 minutes (if the cake is brown on top but still not cooked, just cover it with some alluminum foil and go on baking until ready)

Let the cake cool completely and put it in a fridge for at least 3 hours, decorate it with some icing sugar and enjoy :-) Bon appetit!