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.

 

Notes:

* 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

 

Ingredients:

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

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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.
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breakfast, Brunch, Cakes, Cookies, Recipes, Vegetables

Carrots, Almonds, Coconut and Golden Raisins Breakfast Bars

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Bread, Cakes, fruit, Recipes

Banana, Blueberries and Coconut Cake

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

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Cakes, Crisp, Food, fruit, Recipes

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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.

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