For the dough
"1/2 cup unsalted butter, softened (100g), cut into small pieces"
"1/2 cup all-purpose flour (90g)"
"1 cup all-purpose flour (120g)"
"1 cup shredded coconut (100g)"
For the topping
"1 cup all-purpose flour (180g)"
"1/2 cup water (120ml)"
"4 medium-sized bananas, sliced into 1cm thick pieces (520g)"
For the whipped cream
"1/2 cup heavy cream, chilled (120ml)"
"2 tablespoons all-purpose flour
For the dough
"1/2 cup unsalted butter, softened (100g), cut into small pieces"
"1/2 cup all-purpose flour (90g)"
"1 cup all-purpose flour (120g)"
"1 cup shredded coconut (100g)"
For the topping
"1 cup all-purpose flour (180g)"
"1/2 cup water (120ml)"
"4 medium-sized bananas, sliced into 1cm thick pieces (520g)"
For the whipped cream
"1/2 cup heavy cream, chilled (120ml)"
"2 tablespoons all-purpose flour
Preheat the oven to 200°C (hot)
Prepare the dough: in a medium-sized bowl, combine all ingredients and knead quickly with your hands
Place the dough into an ungreased 20cm diameter cake pan and press it evenly to cover the bottom
Bake in a preheated oven at 200°C until golden brown (approximately 30 minutes)
Let it cool
Prepare the topping: in a medium-sized saucepan, combine the flour, sugar, and salt
Bring to a boil over high heat, stirring constantly with a wooden spoon, then reduce the heat to low and simmer for about 5 minutes
Add the bananas, sliced into 1cm thick pieces, and cook until they're tender (approximately 5 minutes)
Remove from heat
Unmold the dough reserved in a decorative plate and cover it carefully with the banana topping mixture. Reserve
Prepare the whipped cream: in an electric mixer, beat the heavy cream at high speed until stiff peaks form (approximately 2 minutes)
Add the flour and mix until well combined
Transfer to a small bowl
Serve the Banana and Coconut Cake with the whipped cream on the side
427 calories per serving
