3 1/2 cups all-purpose flour
3 cups grated coconut
1/1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup chopped peanuts or almonds
2 cups cooked banana, without water
4 whole eggs
1 cup vegetable oil
2/3 cup water
3 1/2 cups all-purpose flour
3 cups grated coconut
1/1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup chopped peanuts or almonds
2 cups cooked banana, without water
4 whole eggs
1 cup vegetable oil
2/3 cup water
In a large bowl, combine the flour, grated coconut, salt, baking soda, ground cinnamon, and chopped nuts
In a blender, place the bananas, eggs, vegetable oil, and water
Blend until well mixed and add slowly to the dry ingredients, stirring without beating,
Spread the batter into a large English muffin tin, greased and floured
Bake in moderate temperature (170°C) for approximately 1 hour
Let cool before removing from mold
Nota: This peanut cake is a delight, as it stays moist and does not dry out like other types, and has an excellent appearance
If desired, wrap in aluminum foil and store in the refrigerator, keeping it fresh for a long time.
