Party cake

This festive cake recipe is made with banana in batter beaten in the filling blender and condensed milk topping with coconut burnt ...

See complete recipe below.

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Party cake

Site Author's Comment

Party Cake Recipe: This is a recipe that all children enjoy. This recipe is ideal for anyone looking for a burnt coconut cake because it is used in the topping. Also great for anyone looking for a banana cake because it uses banana liqueur in bulk. This cake is very yummy. This recipe has difficulty level 7. It means that it is a slightly laborious party cake. Just doing it to know ... See the recipe below.

Pasta Ingredients

5 ripe bananas

3 eggs

1/2 (cup) oil

3 (cup) sugar

3 (cup) flour

1 (tablespoon) baking powder

Filling Ingredients

1/2 (can) condensed milk

1/2 (pack of 100gr) grated coconut burnt

1 (tablespoon) lemon juice

Calda's Ingredients

2 (tablespoon) lemon juice

1/2 (pack of 100gr) grated coconut burnt

How to prepare the pasta

1. Beat the chopped bananas, eggs and oil in the blender.

2. Pour this mixture into a bowl

3. Add the sugar, the flour and the yeast

4. Pour dough into a greased form

5. Bake for 35 minutes

Filling and Coating Preparation Mode

1. Mix the Filling Ingredientsing until you get a cream. Leave separated.

2. Mix the ingredients of the topping until you get a cream. The cream of the topping should be thicker by having more lemon. Leave separated.

3. Place the filling and cake topping

4. Decorate the sides of the cake with burnt grated coconut

5. Serve ice cream

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe. For those forgotten, at least 10 minutes before.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

Utensils and Equipment

If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.

To assemble the cake, it is best to use the rim.