1/3 cup desiccated coconut
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup NOMU Extra Virgin Olive Oil or vegetable oil
1/4 cup plain Greek-style yoghurt
1 ripe banana, peeled and mashed
Whipped coconut yoghurt frosting:
1 tin coconut cream, chilled overnight
1/3 cup plain Greek yoghurt
3 tbsp icing sugar, sifted, or to taste
1 tsp NOMU Vanilla Essence or Paste
Toasted coconut flakes and dried banana chips, to decorate
Prep ahead: Chill the tin of coconut cream for the frosting in the fridge overnight.
To prepare the cake, preheat the oven to 160°C and line a 20cm square cake tin with baking paper.
Place the desiccated coconut on a tray and toast it in the oven until lightly golden, about 3-5 minutes. Keep a careful eye on it, as it changes colour quickly.
Whisk the eggs until frothy, then whisk in the oil, yoghurt and mashed banana. Add the cake mix and toasted desiccated coconut and mix to form a batter.
Spread the batter evenly in the prepared tin and bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool completely.
To prepare the icing, open up the tin of chilled coconut cream, scoop off the thick white layer from the top and place into a mixing bowl (you should get about 3/4 cup to 1 cup from a tin). The leftover coconut water is delicious in smoothies and curries! Beat the thick coconut cream with an electric hand mixer until smooth, then mix in the yoghurt until well combined. Lastly add in the icing sugar and vanilla and whip to form a thick, creamy frosting. Cover and store in the fridge until ready to serve.
Dollop the frosting on top of the cooled cake and spread all over the top, then decorate with coconut flakes and banana chips to serve.
Tip: If you can’t find Greek-style yoghurt, double cream yoghurt will also work in this recipe.
Store any leftovers in the fridge, particularly in warmer months.
1/3 cup desiccated coconut
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup NOMU Extra Virgin Olive Oil or vegetable oil
1/4 cup plain Greek-style yoghurt
1 ripe banana, peeled and mashed
Whipped coconut yoghurt frosting:
1 tin coconut cream, chilled overnight
1/3 cup plain Greek yoghurt
3 tbsp icing sugar, sifted, or to taste
1 tsp NOMU Vanilla Essence or Paste
Toasted coconut flakes and dried banana chips, to decorate
Prep ahead: Chill the tin of coconut cream for the frosting in the fridge overnight.
To prepare the cake, preheat the oven to 160°C and line a 20cm square cake tin with baking paper.
Place the desiccated coconut on a tray and toast it in the oven until lightly golden, about 3-5 minutes. Keep a careful eye on it, as it changes colour quickly.
Whisk the eggs until frothy, then whisk in the oil, yoghurt and mashed banana. Add the cake mix and toasted desiccated coconut and mix to form a batter.
Spread the batter evenly in the prepared tin and bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool completely.
To prepare the icing, open up the tin of chilled coconut cream, scoop off the thick white layer from the top and place into a mixing bowl (you should get about 3/4 cup to 1 cup from a tin). The leftover coconut water is delicious in smoothies and curries! Beat the thick coconut cream with an electric hand mixer until smooth, then mix in the yoghurt until well combined. Lastly add in the icing sugar and vanilla and whip to form a thick, creamy frosting. Cover and store in the fridge until ready to serve.
Dollop the frosting on top of the cooled cake and spread all over the top, then decorate with coconut flakes and banana chips to serve.
Tip: If you can’t find Greek-style yoghurt, double cream yoghurt will also work in this recipe.
Store any leftovers in the fridge, particularly in warmer months.
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