Ingredients:
- Ripe Banana - 2 or 1/3 rd cup
- Sugar - 3/4th cup
- Oil - 1/2 cup
- Tender coconut - 2 Tbsp
- Coconut water - 1/4 Tbsp
- Maida(all purpose flour) - 1.5 cup
- Baking powder - 1 TSP
- Baking soda - 1/2 TSP
- Pinch of salt
Instructions:
- In a blender take sugar, cut bananas and tender-coconut. Without adding water, blend it in to smooth puree.
- Sieve maida, baking soda and baking powder, keep aside.
- Liberally grease a baking pan with butter; and place parchment/butter paper at the bottom of the cake-pan to avoid cake sticking to it. Set aside.
- Transfer pureed banana & coconut into a large mixing bowl.
- Add oil, coconut water to the mixing bowl. Beat the mixture to smooth fluff with help of a whisk/beater.
- Now gradually add flour-mix while still beating the mixture and making sure there are no lumps.
- With a help of a flat spatula, cut and fold cake dough for about 3 to 5 minutes.
- Transfer cake batter to the prepared cake pan
- Baking
- Oven baking:
- Preheat oven to 350 degrees F
- Bake the cake for 30 to 50 minutes until done
- Pressure cooker
- Remove the rubber-gasket/ring from the cooker’s lid, place the dinning table stand (metal frame to place the cake-pan) inside the cooker.
- Preheat the pressure cooker for 10 minutes on medium-low
- Place the cake pan into preheated cooker
- Do NOT place the pressure-weight on the cooker.
- Cook on a medium flame for 35-40 min
- Cake is ready when the wooden (tooth) pick inserted in the center comes out clean.
- Remove the pan from the oven/cooker. Cool the pan for 10 minutes, remove and let it cool on a wire rack before frosting.
Note:
- May add vanilla extract/essence or may add Cardamom powder (Step 6) for additional flavor and aroma
- Frosting: Take a cup of cream-cheese. Beat together cream cheese, butter, and vanilla extract with wire whisk until light and fluffy, about 2 minutes. Gradually beat in powdered sugar until smooth and creamy, another 2 more minutes. When the cake is completely cooled, spread frosting all over the cake before serving.