Writer. Cook. Chocolatier. Celebrationist.

At first glance this recipe might seem like a balagan (Hebrew for crazy mess) of words, and ingredients, and components, but please take my word for it, it is so worth it.  The texture of the cake is light and soft and fluffy.  The flavors work beautifully together, it’s  sweet, exotic, nutty, and homey  all at once. And that it’s dairy-free, makes it a sweet l’il kitchen wonder. Dare I call it a classic? Yeah I just did.

3 1/2 cups all-purpose flour

3/4 cup flaked sweetened coconut

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup coconut oil spread

1/2 cup granulated sugar

1/2 cup packed brown sugar

4 eggs

3 ripe bananas, mashed

1/4 cup strong brewed coffee

1/4 cup coconut milk

1 tbsp. vanilla extract

Walnut Streusel

1/4 cup all-purpose  flour

1/4 cup packed brown sugar

1/2 teaspoon cinnamon

1/4 cup cold coconut oil spread

1/2 cup chopped walnuts

Rum-Coconut Drizzle

1/2 cup powdered sugar

1 tablespoon coconut milk

1 tablespoon rum

1. Preheat oven to 350F.  Spray a 13x9x2 baking pan.  In a medium bowl whisk together 3 1/2 cups flour, coconut, baking powder, baking soda, and salt.  Set aside.

2. In a large mixing bowl beat the coconut oil spread together with the granulated and brown sugar with an electric mixer until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add the mashed bananas, coffee, coconut milk, and vanilla and mix on low speed until just combined.  Add flour mixture to the wet mixture, beat on low speed until just combined.  Spoon batter into the baking pan, spreading evenly.

3.  Streusel: In a small bowl stir together the flour, brown sugar, and the cinnamon.  Using a metal fork, or a pastry blender if you have one, cut the cold coconut oil spread into the flour mixture until it resembles bean-sized crumbs.  Add the walnuts, and then sprinkle over the batter.

4. Bake for 35-40 minutes or until a toothpick inserted into the cake’s center come out clean.  Cool for about 45 minutes.

5. In the meantime make the rum-coconut drizzle: In a small bowl mix together powdered sugar, coconut milk, and rum until thick and  smooth. Drizzle over cake.

 

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack