Cakes, Cakes and Desserts, fruit, Recipes

Banana, Persimmon and Coconut Cake

Persimmon season has begun, and it is delightful to use these bright orange color tasty fruits in different ways. I most often use them fresh, on their own, or as a part of fruit salad, but this time I wanted to use them as an ingredient in a cake.

As I had a coconut-banana cake in mind, I thought these flavors and aroma could work well with the ripe fruit. To make things even more interesting, I’ve decided to substitute part of the white flour with millet flour and desiccated coconut, for an added nutty flavor and more interesting texture. 

The result was a tasty, light and moist cake, with lots of flavors and wonderful aroma, with the cubes of fruit adding a nice fresh burst of flavor and color in it. The cake is fairly low fat, and moderately sweet, and can be served any time of the day. Try it and enjoy.



* If you can’t find millet flour, any other wholegrain flour can be used instead.

* Make sure the persimmon you use is very ripe and juicy, as unripe persimmon can be quite astringent.


Makes: 16

Prep time: 20 minutes

Baking time: 40 minutes



1-2 large very ripe persimmon

2 ripe large bananas, mashed (1 cup)

2 L eggs

½ cup brown sugar

½ cup white sugar

½ cup sour cream

1 tsp vanilla

Dash salt

½ cup unsweetened desiccated coconut

½ cup millet flour (see notes)

1 cup white flour

1 Tbs baking powder

1/4 tsp salt

For the topping:

¼ cup coconut flakes


  1. Preheat the oven to 360F (180C). Line an 8×8” (20×20 cm) pan with baking paper.
  2. Peel the persimmon and cut into medium cubes (measure 3/4 cup).
  3. Mash the bananas in a large bowl. Add the eggs and whisk together. Whisk in the brown and white sugar, and sour cream.
  4. Whisk in the desiccated coconut, millet flour, white flour, baking powder and salt, and mix to a smooth batter. Add the persimmon cubes and mix with a spatula.
  5. Transfer the batter into the pan, and scatter the coconut flakes on top.
  6. Bake for 40 minutes, until a toothpick inserted into the cake center comes out clean. Leave in the pan for 5 minutes.
  7. Holding the baking paper, transfer the cake onto a rack, to cool to room temperature before cutting.
Cakes, Cakes and Desserts, fruit, Recipes

Honey and Applesauce Tea Cakes, with Coconut and Rum

The Jewish New Year is celebrated tomorrow, and this brings back memories of traditional foods. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading “Honey and Applesauce Tea Cakes, with Coconut and Rum”

Brunch, Cakes, Cakes and Desserts, fruit, Recipes

Peach and Marzipan Galette

Fresh ripe summer fruits are in abundance, and it’s hard to resist using them in different ways. One of my favorites is preparing a quick galette – a free form pie – with them. Finding beautiful fragrant peaches at the store, it was a quick decision to use them in the following galette. Continue reading “Peach and Marzipan Galette”

Brunch, Cakes, Cakes and Desserts, fruit, Recipes

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising. Continue reading “Rhubarb, Apple and Maple Cake”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Pineapple, Coconut and Rum-Raisins Cakes

The following cakes will delight any fan of dense and moist fruit cakes, with an added bonus of tropical flavors and aroma of pineapple, coconut, rum and vanilla. Continue reading “Pineapple, Coconut and Rum-Raisins Cakes”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Blueberry, Lavender and Lemon Marbled Cake

Buying more blueberries than needed, I decided it would be a good idea to bake a cake with them. However, I didn’t want to just add them into a cake batter, but rather, have them in a sort of separate layer in the cake. Continue reading “Blueberry, Lavender and Lemon Marbled Cake”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Ginger-Lemon Summer Fruit Cake with Fruit Compote

Fruit cakes are high up on my favorite cakes list, and with summer fruits in abundance, it is only natural to bake them even more often.
This time, I used a combination of black plums, apricots and peaches, which I paired with freshly grated ginger, lemon juice, lemon zest and hard apple cider – to enhance the fruits’ flavors and aroma. Continue reading “Ginger-Lemon Summer Fruit Cake with Fruit Compote”

Brunch, Cakes, Cheese, fruit, Recipes

Yogurt and Berries Cake

Happy belated 4th of July to all!

The following cake is yet another version of my “Yogurt Squares” (click HERE for the recipe), for which I’ve also posted quite a few versions in THIS post. Continue reading “Yogurt and Berries Cake”

Cakes, Cakes and Desserts, Recipes

Banana Chocolate Cake with Pistachios and Dried Cranberries

As it often happens, I once again found a few very ripe bananas in the kitchen, and used them as an excuse to bake a cake. The decision on which kind to bake was easy, as it’s been a while since I’ve baked a chocolate cake. Continue reading “Banana Chocolate Cake with Pistachios and Dried Cranberries”

Cakes, Cakes and Desserts, Recipes

Banana Yeast Dough Cakes with Chocolate-Almonds Filling

The following tasty cakes are a version of THIS recipe, for banana yeast dough cakes. Continue reading “Banana Yeast Dough Cakes with Chocolate-Almonds Filling”

Cakes, Cakes and Desserts, Recipes

Lemony Poppy Seeds and Frangipane Cake

Recently, I’ve baked THIS poppy seeds tart, and THESE Pithivier pastries, and, once again, I didn’t need the full amount of both types of filling. I could have easily freeze both for future use, but then decided it would be more interesting to use them to create an entirely new cake. Continue reading “Lemony Poppy Seeds and Frangipane Cake”