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”

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

Blueberry Nectarine Crisp with Spelt Flour and Coconut

A crisp is one of the easiest and tastiest fruit desserts. The combination of warm, juicy fruits layer, with a crispy sweet topping, is a perfect ending to a summer lunch or dinner.
In the version I have for you here, I used spelt flour instead of white flour, and mixed it with rolled oats and shredded coconut, along with butter and warm spices. Continue reading “Blueberry Nectarine Crisp with Spelt Flour and Coconut”

breakfast, Brunch, Cakes, Cookies, Recipes, Vegetables

Carrots, Almonds, Coconut and Golden Raisins Breakfast Bars

While I mostly prefer a protein-based breakfast, I also like to have other options every now and then. The following super-healthy bars are a good example of that: they are loaded with high fiber ingredients, fairly low on sugar and fat, and are a great tasty way to start the day. Continue reading “Carrots, Almonds, Coconut and Golden Raisins Breakfast Bars”

Bread, Cakes, fruit, Recipes

Banana, Blueberries and Coconut Cake

With abundance of fresh berries, I find myself buying more than needed, and, as they don’t keep well, I try to find ways to use them in baking. I often also have some overripe bananas around, so I’ve decided to combine both in the form of a tasty cake. Continue reading “Banana, Blueberries and Coconut Cake”

Brunch, Cookies, Recipes

Freezer Butter Cookies: One dough, Three Flavors – Take 2

I posted the original recipe for these tasty cookies  almost three years ago (recipe can be found HERE). Since then, I’ve made various variations of the basic dough, but neglected to photograph these variations. Continue reading “Freezer Butter Cookies: One dough, Three Flavors – Take 2”

Cookies, Recipes

Oatmeal, Coconut and Raisins Cookies

As rolled oats cookies are among my favorites, I make them often, and each time I try to come up with a new flavor. This time I decided on the combination of coconut and golden raisins, which resulted extra tasty cookies, well worth of documenting. Continue reading “Oatmeal, Coconut and Raisins Cookies”

Cakes, Food, fruit, Recipes

Pineapple, Coconut and Rum Galette

Galette is a French term used to describe a rustic, free form tart, that doesn’t require a tart pan for baking. Continue reading “Pineapple, Coconut and Rum Galette”

Cakes, Crisp, Food, fruit, Recipes

Rhubarb, Apple and Coconut Crisp

When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stalks. I didn’t have a clear idea of what to do with it, but also didn’t want to let it stand for too long. My solution was to make a version of my “usual” fruit crisp (recipe can be found HERE) with it. Continue reading “Rhubarb, Apple and Coconut Crisp”

breakfast, Brunch, Food, Muffins, Recipes

Peach, Cherries, Coconut and Cacao Nibs Muffins

Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoWith plenty of juicy summer fruits available, I usually end up buying more than can keep fresh. One of the solutions for this “problem” is to incorporate such fruits in quick and easy to make breakfast muffins, like the ones you see here.

These light, moist and tasty muffins can also make a great snack for lunch, or any time you feel like having a not too sweet fruity snack. Try them and enjoy. Continue reading “Peach, Cherries, Coconut and Cacao Nibs Muffins”