You will fall in love with this boozy coconut banana cake because not only is it exceptionally decadent, but it's the cake that solves all problems.
Not overly sweet, this German-style cake yields layers of different textures and it's unlike any other cake you might get at your Wal-Mart bakery. I love German cakes because they're simple enough yet super delicious, like this Bavarian apple cheesecake and gluten-free strawberry-oatmeal cake.
Wouldn't you want a special cake for Valentine's Day? Have no date? No worries, I just told you it solves all problems. It is so delicious, you'll be happy you don't have to share it with anyone.
My husband wasn't thrilled when I told him that the cake I'm testing for Valentine's Day is made with coconut. He doesn't like the gritty coconut texture, he said. But then he ate most of the cake by himself. It's that good. He wanted you to know.
I adapted the recipe from an old German cooking magazine Tina. When I got to the coconut filling section, I was a bit leery that it didn't call for any butter. Although supple, the filling doesn't fall apart.
The crust of this yummy cake is like a soft cookie topped with coconut rum filling, covered with creamy banana slices, and drizzled with chocolate. Fall.In.Love.
Ingredients:
For the crust
- all-purpose flour
- sugar
- egg
- salt
- butter
For the filling
- milk
- sugar
- eggs
- desiccated coconut
- spiced rum
For the topping
- bananas
- lemon
- dark chocolate
- heavy cream
- coconut oil or butter
- spiced rum
For the almond brittle garnish (optional)
- sugar
- almonds
- butter
Directions:
For the crust
- In a large mixing bowl, knead together the flour, sugar, egg, salt, and butter until soft dough forms. It should not be sticky. Add more flour if necessary.
- With a rolling pin, roll the dough out directly on the bottom of a 10-inch springform (enter this giveaway for a chance to win one plus more baking supplies - ends 1/31/18) or press down with your hands. Put back the springform side and secure the latch.
- Cool in a freezer for 10-15 minutes or in a refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Place the springform on a cookie sheet to catch any grease and bake the crust for 15 minutes. Cool on wire rack.
For the filling
- In a non-stick pan, mix together the milk, sugar, eggs, and coconut. Simmer over medium-low heat, stirring constantly, until the mixture thickens to polenta or grits-like consistency.
- Remove from the heat and stir in rum. Let the filling cool, and then pour evenly over the crust.
For the topping
- Slice bananas and sprinkle with lemon juice. Layer the banana slices over the filling. Some overlapping is ok.
- In a small saucepan, heat together the heavy cream and coconut oil. Remove from heat and add chocolate pieces. Let it sit about 5 minutes then whisk until all chocolate has melted. Mix in rum. Let cool until it slightly thickens to ganache-like consistency (otherwise the chocolate is going to run down the sides of the cake).
- Pour the chocolate over bananas and refrigerate the cake for at least three hours.
- Garnish with whipped cream and almond brittle if desired.
For the almond brittle garnish (optional)
- In a small non-stick skillet, heat the sugar until caramelized. Mix in the butter and almonds.
- Spread on lightly greased aluminum foil to cool. Use leftover brittle to top smoothie bowls, ice creams, or parfaits.
Boozy German Coconut Banana Cake
Ingredients
For the crust
- 1 cup all-purpose flour
- โ cup sugar
- 1 egg
- A pinch of salt
- 8 tablespoons butter, 1 stick or ยฝ cup, at room temperature
For the filling
- 1 cup milk
- 1 ¼ cup sugar
- 4 eggs
- 1 ½ cup desiccated coconut
- 6 tablespoons spiced rum
For the topping
- 4 large bananas
- 5 tablespoons lemon juice
- 8 oz. dark chocolate, chopped
- 1 cup heavy cream
- 1 heaping tablespoon coconut oil or butter
- 2 tablespoons spiced rum
For the almond brittle garnish (optional)
- 2 tablespoons sugar
- ¼ cup finely chopped almonds
- ¼ teaspoon butter
Instructions
For the crust
- In a large mixing bowl, knead together the flour, sugar, egg, salt, and butter until soft dough forms. It should not be sticky. Add more flour if necessary.
- With a rolling pin, roll the dough out directly on the bottom of a 10-inch springform (enter this giveaway for a chance to win one plus more baking supplies - ends 1/31/18) or press down with your hands. Put back the springform side and secure the latch.
- Cool in a freezer for 10-15 minutes or in a refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Place the springform on a cookie sheet to catch any grease and bake the crust for 15 minutes. Cool on wire rack.
For the filling
- In a non-stick pan, mix together the milk, sugar, eggs, and coconut. Simmer over medium-low heat, stirring constantly, until the mixture thickens to polenta or grits-like consistency.
- Remove from the heat and stir in rum. Let the filling cool, and then pour evenly over the crust.
For the topping
- Slice bananas and sprinkle with lemon juice. Layer the banana slices over the filling. Some overlapping is ok.
- In a small saucepan, heat together the heavy cream and coconut oil. Remove from heat and add chocolate pieces. Let it sit about 5 minutes then whisk until all chocolate has melted. Mix in rum. Let cool until it slightly thickens to ganache-like consistency (otherwise the chocolate is going to run down the sides of the cake).
- Pour the chocolate over bananas and refrigerate the cake for at least three hours.
- Garnish with whipped cream and almond brittle if desired.
For the almond brittle garnish (optional)
- In a small non-stick skillet, heat the sugar until caramelized. Mix in the butter and almonds.
- Spread on lightly greased aluminum foil to cool. Use leftover brittle to top smoothie bowls, ice creams, or parfaits.
Notes
- Use coconut or almond milk for extra added flavor.
- For the alcohol-free cake, replace the rum with milk in the filling and with heavy cream in the chocolate topping.
Two Chicks and a Mom/Donna says
You have such great recipes! Thanks for sharing at Party in Your PJs!
Jas says
Thank you so much! It means a lot. ๐ XO
Jess says
YUMMMM! ๐
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks.
Thanks for joining Cooking and Crafting with J & J!
Jas says
Thank you, Jess!