I’ve always thought that food is more than just a means of sustenance. There’s something magical about how certain dishes can transport us, evoke memories, or simply make us feel at home. And when it comes to comfort food, I don’t think you can go wrong with something that has the perfect balance of sweetness, warmth, and a bit of nostalgia. Enter Nigella Lawson’s Banana and Coconut Cake-a cake that feels like a hug on a rainy day. The kind of cake you bake when you want something simple but extraordinary. The kind of cake that might just make you fall in love with baking again. I know I did.
I remember the first time I tried this recipe. I had a bunch of overripe bananas sitting on the kitchen counter, and as much as I love a good banana bread, I wanted to do something a little different. That’s when I stumbled upon this recipe. It had just the right amount of intrigue-a perfect pairing of banana with the exotic, almost tropical flair of coconut. I was hooked before I even started. As soon as the cake came out of the oven, the smell was intoxicating. That scent of caramelizing bananas and the nutty sweetness of coconut-it was like the cake was saying, “You made the right choice”.
So, here’s a deep dive into one of my favorite recipes by Nigella, along with everything I learned along the way. Trust me, by the end of this, you’ll be making it every week too.
Nigella Lawson’s Banana And Coconut Cake Recipe
What makes this cake stand out from other banana cakes? Well, Nigella Lawson doesn’t just throw a bunch of bananas into a basic cake mix. She’s all about layering flavors, making every bite something a little unexpected. The bananas provide that sweet, moist foundation, while the coconut adds texture and a light, summery touch. And the best part? It’s not overly fussy. This is a cake for anyone who thinks they can’t bake, yet wants to make something delicious that will wow a crowd. The ingredients are easy to find, and the method is simple-perfect for those days when you want something quick but impressive.
Ingredient List
Here’s the lineup of ingredients you’ll need. It’s a straightforward list, but the combination is what works its magic:
- 3 ripe bananas – These are the stars of the show, bringing moisture and natural sweetness.
- 200g (1 cup) caster sugar – Just the right amount of sweetness without overpowering the other flavors.
- 3 large eggs – These are the binders, making the cake light and fluffy.
- 200g (1 cup) all-purpose flour – The structure. Don’t skip sifting it to avoid lumps.
- 1 tsp baking powder – To help the cake rise beautifully.
- 1/2 tsp baking soda – Works in tandem with the baking powder to create the perfect texture.
- 1/2 tsp ground cinnamon – Just a hint of spice that complements the bananas perfectly.
- 1/2 tsp salt – Brings out the sweetness and balances the flavors.
- 100g (1/2 cup) desiccated coconut – The coconut adds the magic, offering a chewy texture and a subtle tropical taste.
- 120ml (1/2 cup) sunflower oil – Keeps the cake moist and soft, which is important for the consistency you want.
- 1 tsp vanilla extract – A touch of vanilla adds depth to the overall flavor.
- 1 tbsp milk – Helps to thin out the batter and gives it a creamy texture.
You’ll also need a simple icing to drizzle over the top (this is optional, but honestly, why not?). A quick glaze of powdered sugar, lemon juice, and a dash of water to create that glossy finish. It takes the cake from great to "wow."
How To Make Nigella Lawson’s Banana And Coconut Cake?
Let’s walk through this step-by-step. It’s foolproof, but it helps to follow the method just so.
- Preheat your oven to 170°C (340°F). Grease and line a 20cm (8-inch) round cake pan. Trust me, it’ll make your life easier when you’re trying to get the cake out after it’s baked.
- Mash the bananas. Now, don’t worry about being overly precise here. Just get them mashed up with a fork until they’re mostly smooth, with a few lumps remaining. You want that texture to carry through the cake.
- Mix the dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Don’t skip the sifting part-it helps make the cake fluffier.
- Beat the wet ingredients. In another large bowl, whisk together the sugar, eggs, and oil. You’re looking for a smooth, glossy mixture. Add the mashed bananas, vanilla extract, and milk, and give it a good stir.
- Combine the dry and wet ingredients. Gradually add the dry ingredients to the wet ones, folding them together gently. Be careful not to overmix; you want everything just combined to keep the cake light.
- Add the coconut. This is where the magic happens. Stir in the desiccated coconut, which will add a subtle, sweet chewiness. It’s not too overwhelming, just the right amount.
- Pour the batter into the prepared pan and smooth the top. Pop it in the oven and bake for about 50-60 minutes. Check it with a skewer-if it comes out clean (with maybe a few crumbs attached), you’re golden.
- Cool. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. This helps it set and prevents it from falling apart.
- Drizzle the glaze (optional). While the cake cools, you can prepare the glaze. Mix powdered sugar with a bit of lemon juice and water, then drizzle it over the cake once it’s completely cooled. The tangy glaze cuts through the sweetness of the cake in the best way.
Things I Learned
I’ve made this cake countless times, and each time I learned something new. First off, don’t rush the cooling process. The cake needs to cool down completely before you cut into it, otherwise, it can get a little too mushy in the center. It’s tempting to dive in when the house smells like heaven, but patience pays off.
Another thing I learned was about the coconut-I thought that desiccated coconut was just a texture thing, but it also imparts a subtle flavor that makes the cake taste like it belongs in a beachside café. If you’re using fresh coconut or shredded coconut, you might notice a difference in texture. That chewy bite is what makes this cake so unique.
Lastly, the glaze is optional but highly recommended. It’s a simple addition that takes the cake to another level. If you’re short on time, even a dusting of powdered sugar can do the trick.