Volcano banana apple and coconut cake

Saw on Threads by LayRecipes called Best Hawaiian banana bread with pineapple and coconut. I decided to try out using the measurements for the ingredients needed. As usual, I love to change the ingredients so that I can call it my own. The Best Hawaiian banana bread with pineapple and coconut uses ripe bananas and crushed pineapple.

I use normal banana, 1 and 1/2 apples, two types of oils: olive oil and truffle-infused oil, caster sugar, mixed spice, nutmeg powder, sour cream, and orange juice. Of course, same plain flour; I increased my flour to 2 cups, and vanilla essence. I turned mine into a cake. This is the first time my cake cracked and had a hump. I decided to call it Volcano Banana Apple and Coconut Cake.

I am grateful that I can explore LayRecipes with my own ingredients. My cake is moist, crunchy, and flavourful with mixed spice, nutmeg powder, and orange juice. Let’s bake!!!

Ingredients

2 banana, peel skins and cut to bite size
1 1/2 apples, cut to bite size
1/2 apple, cut into slices, garnish
1/3 c shredded coconut, plus some for garnish
1/2 c castor sugar
1/4 c olive oil
1/8 c truffle infused oil
60 ml orange juice
100-120 g sour cream
2 eggs
2 c plain flour
1 Tsp baking powder
3/4 Tsp bicarb soda
1/4 Tsp salt
1 Tsp vanilla essence
water

Method

Preheat oven 180 degrees C. Greased and lined with baking paper using 20 cm round spring form cake pan instead of loaf. Place banana and apple with 1/8 c water in Nutri Bullet; blitz until pureed. In mixing bowl combined banana apple pureed with shredded coconut, castor sugar, two types oil, eggs, vanilla, orange juice, and sour cream. Beat well but don’t over beat. I have over beat that’s why my cake crack and have a hump.

In another bowl mix together and well flour, baking powder, bicarb, salt, mixed spice and nutmeg powder. Gradually add the dry ingredients to the wet ingredients; mixing gently until just combined. Avoid mixing to keep cake light.

Spoon batter into prepared baking pan and smooth top. Gives a couples of gentle knocks on benchtop. Bake 50 minutes or until skewer out clean. Switch off oven, leave cake in for 35 minutes. Bring out to wire rack for 10 minutes. Then flip over to a board and flip back again onto cake plate mat. Garnish with apple slices and scatter some shredded coconut. Serve with dessert wine, tea and coffee. Enjoy!!!

Note: You can use loaf pan. You can use ripe banana and mashed instead of pureed, cut your flour to 1 3/4 c . Omit orange juice and sour cream. I added sour cream to get rid of it. If you are using pineapple 1/2 c crushed pineapples. You can use 1/2 Tsp cinnamon powder instead of mixed spice and nutmeg. Just use olives oil if you want 1/4 c. Do remember avoid over mixing; if you want the cake to be flat and not break with hump.

https://helenscchin.com/2025/03/04/volcano-banana-apple-and-coconut-cake/

#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus