Banana, coconut and chocolate cake

Jan Bilton

An excellent cake for after school or sport.

Ingredients

200 g	Milk chocolate, use the Fairtrade variety
1	Banana, use the Fairtrade variety, large and ripe
2 tsp	Vanilla essence
2	Eggs, lightly beaten
2 Tbsp	Canola oil
1 cup	Coconut milk, use the Trade Aid variety
¾ cup	Cane sugar, use the Trade Aid variety
2 ½ cups	Plain flour (Main)
2 tsp	Baking powder
¾ cup	Desiccated coconut

Directions

1. Heat the oven to 180C. Lightly grease and flour a 20-21cm square cake pan. Line the base with baking paper.
2. Break chocolate into squares. Cut each square in half.
3. Combine mashed banana, vanilla essence, eggs, oil and coconut milk. Stir in the sugar. Sift the flour and baking powder over the banana mixture. Fold in the coconut using a spatula. Fold in the chocolate — do not over-mix. Spoon into the cake pan.
4. Bake for 50 minutes, or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes then turn out on to a wire rack.