Ingredients
- 125 g butter
- ½ cup caster sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- l½ cups mashed ripe banana (about 4 medium)
- 1 teaspoon bicarbonate of soda
- ½ cup milk
- 2 cups self-raising flour
Butter frosting
- 125 g butter
- ¾ cup icing sugar
- 1 tablespoon lemon juice
- ¼ cup flaked coconut, toasted
Method
1. Preheat oven to moderate 180°C. Brush 20 cm round cake tin with oil or melted butter, line base with baking paper. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence and mashed banana, beat until combined.
2. Transfer mixture to a large mixing bowl. Dissolve soda in milk. Using a metal spoon, fold in sifted flour alternately with milk. Stir until all ingredients are just combined and the mixture is smooth. Spoon into prepared tin; smooth the surface. Bake for 1 hour or until a skewer comes out clean when inserted into centre of cake.
3. Leave cake in tin for 10 minutes before turning onto a wire rack.
4. To make Frosting: Using electric beaters, beat butter, icing sugar and lemon juice until smooth and creamy. Spread onto cooled cake, sprinkle with toasted coconut flakes.
5. Storage time One week in an airtight container, or one month in freezer, un-iced.
