Who said you couldn’t make a cake with plantain? Well you can make a cake with them and it can be deliciously amazing just like this Coconut Plantain Cake.
Recipe video:
I have probably said this over a million times already, but I will just say it again. Coconut is one of my favorite flavor/scents in the world. Coconut anything tend to be my favorite, whether it’s candles, desserts… However, I also love me some plantains so I thought it wouldn’t be a bad idea to combine the both of them. And I was right, I got this amazing homemade Coconut Plantain Cake recipe to share with you guys.
If you haven’t heard of plantain cake/bread then it is okay, apparently it seems to be quite popular. Before I started trying different kinds of recipes, plantain cake seemed bizarre to me. However, since I started trying new things, plantain cake has become one of my faves.
I didn’t want to put out just another plain cake, I wanted to do something different with this cake. As I was writing down recipes I wanted to share on the blog, a coconut was staring at me and the idea of combining both the plantain and coconut came to life.
Usually, I wouldn’t be so creative with cakes but I have been switching things up in the kitchen lately and I think everyone should do the same.
Before I share the recipe with you guys, I thought I should go over some TIPS & TRICKS first so you guys can have a bomb cake.
TIPS & TRICKS
- Coconut: Not much to explain here but this is one of the most important ingredients. I used shredded coconut for this recipe. I didn’t want to go through the headache using freshly grated coconut for this recipe. But I highly recommend going the easier route for this and use the store brought shredded coconut. Unfortunately, the freshly grated coconut will be too rough in this recipe. The packaged shredded coconut blends well in the cake.
- Plantain: Just like the coconut, this is another important ingredient. In order to get a smooth batter and sweet cake, I recommend using ripe plantains. I puréed the plantain in a blender with half of the coconut milk. I blend the plantains until the mixture is smooth and then I add it to the cake batter. Using green plantains won’t make this cake as sweet and flavorful in my opinion.
I hope you enjoy the recipe.
Now, let’s get into it.
Homemade Coconut Plantain Cake
Ingredients
- 1 large Ripe plantain peeled and sliced
- 2 cups All-purpose flour sifted
- 1/2 cup Granulated sugar
- 1/2 cup Coconut milk at room temperature
- 1/2 cup Shredded coconut
- 1/4 cup Coconut oil
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Vanilla extract
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 medium Eggs at room temperature
Instructions
Prep:
- Preheat the oven to 190°C/375°F. Grease a bundt pan or a regular 8 inch cake pan.
Dry ingredients:
- In a mixing bowl, mix together the flour, salt, baking soda and baking powder. Mix everything then set aside.
Wet ingredients:
- In a separate mixing bowl, whisk together the eggs, sugar, coconut oil, shredded coconut and vanilla extract. Whisk everything until smooth.
Making the plantain mixture:
- In a blender, blend the plantain and half of the coconut milk.
- Blend until smooth.
Combining everything:
- Pour the plantain mixture into the wet ingredients and mix everything.
- Gradually add the rest of the coconut milk while alternating with the flour mixture.
- Mix everything together.
Baking:
- Pour into the batter into the pan and bake for 30-40 minutes or until a toothpick inserted in comes out clean.
- Let the cake cool for 10-15 minutes before enjoying it.
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