Ekadashi Coconut Cake

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Average: 3.3 (92 votes)
Prep Time: 
60 min.
Cintia Stammers

It can be tough to cook on ekadasi days, and even harder to prepare desserts. Cintia gives us a lot of options in her baking book, including this recipe that calls for powdered milk and potato flour instead of grain-based ingredients.

Even if it's not ekadasi, you might like to try this cake. It calls for mashed bananas and toasted coconut, and then whipped cream and fruit to decorate. Yum!

150 g (5 oz / 1 1/4 cups) milk powder
150 g (150 g (5 oz / 1 1/4 cups) potato flour
200 g (7 oz / 1 cup) caster sugar
1 teaspoon bicarbonate of soda
50 g (2 oz / 1/4 cup) butter
50 g (2 oz / 1/2 cup) grated coconut
2 mashed bananas
100 ml (3 1/2 fl oz / 1/2 cup) yoghurt
The finely grated rinds of 1 lemon and 1 orange
100 g (3 1/2 oz / 1/2 cup) chopped, roasted hazelnuts

*Dry and wet method
*Cake tin: one 25 cm (10”) round tin, greased
*Oven temperature: 170° C (300° F/Gas Mark 3)
*Baking time: 20-30 minutes

1. Sift together the milk powder, potato flour, sugar and bicarbonate. Melt the butter and toast the coconut in it until golden brown.

2. In another bowl, mash the bananas, and mix in the yoghurt, rinds and toasted coconut. Add the dry ingredients and nuts and beat with a spoon.

3. Spoon the mixture into the prepared tin and bake for about 20 to 30 minutes. Test with a skewer or toothpick: the middle of the cake should be dry. Remove from the oven and cool for 10 minute. Turn out onto a wire cooling rack.

4. When cold, cut the cake in half horizontally and fill and decorate with whipped cream and chopped fresh fruit.

If you have suggestions for this recipe, or you want to share your experience with it, please rate and comment on it. Fellow cooks/bakers want to know!


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