Coconut Banana Cake | Exotic Delight

Preparation of the Cake Base

• 1
  Preheat the oven to 170 °C top/bottom heat. Line the bottom of a springform pan (Ø 24 cm) with baking paper. Alternatively, two smaller pans (approx. 20 cm) can be used.
• 2
  Separate the eggs. Cream butter with granulated sugar and vegetable oil until fluffy. Stir in the egg yolks one by one.
• 3
  In a separate bowl, mix flour, baking soda, baking powder, and salt.
• 4
  Alternately stir the flour mixture and buttermilk into the egg yolk mixture. Finally, carefully fold in 130 g of shredded coconut with a spatula.
• 5
  Beat egg whites until stiff and carefully fold into the batter.
• 6
  Pour the batter into the prepared pan and bake for approx. 50 minutes (for two pans, approx. 40 minutes). Use the skewer test to check if the base is baked through. Let the base cool briefly, remove from the pan, and let it cool completely on a wire rack.

Preparation of the Coconut Banana Filling

• 1
  Carefully open the can of coconut milk (which was in the refrigerator overnight). Pour off the coconut water (or use it for something else) and finely puree the solid coconut part together with 220 g of bananas.

Preparation of the Quark Cream

• 1
  Stir quark and cream cheese with vanilla sugar and powdered sugar until smooth. Whip the heavy cream until stiff and carefully fold into the cream until a firm consistency is achieved.

Assembling the Cake

• 1
  Toast the remaining 15 g of shredded coconut for garnish in a dry pan until golden brown.
• 2
  Cut the cake base horizontally into four layers. Spread a thin layer of coconut-banana filling on the first layer, sprinkle with some toasted shredded coconut, and spread a layer of quark cream on top. Place the second layer on top and repeat the process. On the third layer, also add both creams and coconut, additionally top with the remaining 150 g of bananas (sliced) and spread with some quark cream.
• 3
  Let the cake firm up briefly in the refrigerator. Then spread the entire cake all around with the remaining quark cream. Decorate the surface as desired with the remaining shredded coconut and fresh garden cress (as a decorative element, e.g., in an egg shape for Easter).