Curry-Banana Coconut Coffee Cake
12 servings
To toast the unsweetened coconut, spread it in a thin layer on a baking sheet and bake for about 10 minutes at 350F, stirring every few minutes to ensure even browning. Cool and freeze any unused coconut for later use.
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Butter and flour to grease pan (or baking spray)
For topping:
1/4 cup (packed) brown sugar
1/2 cup toasted unsweetened coconut flakes
1/2 teaspoon curry powder
1 teaspoon ground cinnamon
For batter:
2 3/4 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
3/4 cup toasted unsweetened coconut flakes
2 large eggs
1/2 cup sugar
1/2 cup (packed) brown sugar
1 teaspoon vanilla
1/2 cup sour cream
3 very ripe bananas, mashed
2/3 cup light coconut milk
1/4 cup vegetable oil
prep: 25 minutes
total: 1 hour 20 minutes
10-inch tube pan
small bowl
whisk
mixing bowl
stand mixer
spatula
1. Preheat the oven to 350F and position the rack in the middle of the oven.
2. Butter and flour a 10-inch tube pan (or spray with baking spray), and set aside.
3. Mix the topping ingredients together in a small bowl, and set aside.
4. Next, make the batter: Whisk the flour, baking powder, salt, curry, cinnamon and coconut in a mixing bowl, and set aside.
5. In the work bowl of a stand mixer fitted with the paddle attachment, cream the eggs and both sugars together until light, about 3 minutes on medium speed.
6. Add the remaining wet ingredients, and mix until well blended.
7. Add the flour mixture in three separate parts, mixing on low speed between each addition until incorporated.
8. Scrape down the sides of the bowl with a spatula, and mix again.
9. Pour the batter into the prepared pan, sprinkle the topping over the batter, and bake for 45 to 55 minutes, until the top is cracked and the cake tests clean with a wooden skewer.
10. Let the cake cool for 10 minutes in the pan, then run a small knife around the edges, and invert the cake first onto a large plate, then right-side up onto a serving platter, reserving as much crumble topping as possible. Serve warm or at room temperature.
