Make the most of peach season by adding the juicy stone fruit to this moreish banana and coconut cake.
- Serves12
- Cook time30 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 3 peaches
- 1 cup (150g) self-raising flour
- 1 cup (150g) plain flour
- 1/2 cup (40g) desiccated coconut
- 1 cup (220g) brown sugar
- 2 tsp ground cinnamon
- 2 Coles Australian Free Range Eggs, lightly whisked
- 3 ripe bananas, mashed
- 1/2 cup (125ml) buttermilk
- 1/2 cup (125ml) vegetable oil
Lemon drizzle
- 1/2 cup (80g) icing sugar mixture
- 3 tsp lemon juice
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Method
Step 1
Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement)lamington pan and line the base and sides with baking paper, allowing sides to overhang. Finely chop 1 peach. Cut the remaining peaches into wedges.
Step 2
Place the combined flour, coconut, sugar and cinnamon in a large bowl and stir to combine. Add the chopped peach and toss gently to combine.
Step 3
Whisk the egg, banana, buttermilk and oil in a jug or bowl. Add to flour mixture and stir to combine. Pour into the prepared pan. Arrange the peach wedges over the surface of the cake.
Step 4
Bake for 30 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
Step 5
To make the lemon drizzle, place the icing sugar and lemon juice in a small bowl and stir until a runny paste forms.
Step 6
Spoon lemon drizzle over the cake and cut into pieces to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Check the fridge before heading to your local Coles. If you have 1/2 cup (140g) plain yoghurt, you can use that instead of buttermilk in this recipe.
Banana cake with peach and coconut
- Serves12
- Cook time30 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 3 peaches
- 1 cup (150g) self-raising flour
- 1 cup (150g) plain flour
- 1/2 cup (40g) desiccated coconut
- 1 cup (220g) brown sugar
- 2 tsp ground cinnamon
- 2 Coles Australian Free Range Eggs, lightly whisked
- 3 ripe bananas, mashed
- 1/2 cup (125ml) buttermilk
- 1/2 cup (125ml) vegetable oil
Lemon drizzle
- 1/2 cup (80g) icing sugar mixture
- 3 tsp lemon juice
Description
Make the most of peach season by adding the juicy stone fruit to this moreish banana and coconut cake.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement)lamington pan and line the base and sides with baking paper, allowing sides to overhang. Finely chop 1 peach. Cut the remaining peaches into wedges.
Step 2
Place the combined flour, coconut, sugar and cinnamon in a large bowl and stir to combine. Add the chopped peach and toss gently to combine.
Step 3
Whisk the egg, banana, buttermilk and oil in a jug or bowl. Add to flour mixture and stir to combine. Pour into the prepared pan. Arrange the peach wedges over the surface of the cake.
Step 4
Bake for 30 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
Step 5
To make the lemon drizzle, place the icing sugar and lemon juice in a small bowl and stir until a runny paste forms.
Step 6
Spoon lemon drizzle over the cake and cut into pieces to serve.