Caramelised Banana, Coconut Yoghurt and Rosewater Cake

A very simple, however stunning cake. The combination of bananas, coconut and coconut yoghurt

give this upside down cake such a moist texture. The addition of rosewater giving the perfect

fragrance and balance to the caramelised bananas. It is the perfect cake to make ahead and will keep in the fridge for up to a day.

Makes a 24cm cake

Ingredients

¼ cup coconut oil, melted

½ cup brown sugar

¼ cup warm water

3 medium bananas, not over ripe

½ cup coconut oil, melted

½ cup brown sugar

2 large, ripe bananas, mashed

2 eggs

1 ½ cups self raising flour, sifted

½ cup desiccated coconut

Pinch of salt

½ cup Coco Tribe Natural Coconut Yoghurt

2 tbsp rosewater

To serve

1 cup Vanilla Coco Tribe Coconut Yoghurt

¼ cup pistachios, chopped

Method

Line the base of a 24 cm springform cake tin with baking paper and preheat an oven to

170C.

Combine the coconut oil, brown sugar and water in a small bowl and pour into the base of

the cake tin. Spread out to cover the entire base.

Cut the 3 bananas in half lengthways and place over the caramel cut side down.

In a mixer or food processor, combine the second amount of coconut oil and brown sugar

and mix for 30 seconds then add the eggs and banana and mix again.

Add the remaining cake ingredients and mix to just bring it all together, then spoon over the

bananas.

Cook in the preheated oven for 40 minutes or until a skewer comes out clean.

Allow to sit for 10 minutes then remove the side of the spring form tin and invert the cake

onto a plate so the bottom becomes the top.

Carefully remove the base of the tin and baking paper, serve with vanilla coconut yoghurt and

pistachios.

Recipe created by Tom Walton