If you don’t already have one, it really is worth investing in a bundt tin, not only for this rather large and glorious cake, but for any large cake recipe. Bundt tins come in a range of beautiful moulded shapes and will make even the simplest of cakes look magical.
This cake is richly flavoured with banana and dates and is finished with a gooey caramel coconut glaze— strong flavours that are majestic enough to match its right royal shape.
Put the chopped dates in a large bowl with the butter and bicarbonate of soda. Add the boiling water and stir until the butter has melted. Add the brown sugar and mashed banana, then the eggs and yoghurt and stir well to combine. Sift the flour, baking powder and salt over the batter and gently fold together.
Spoon the batter into the prepared tin and
To make the caramel glaze, put the sugar, butter and salt in a saucepan over medium heat and cook for 4 minutes. When the butter and sugar start to melt together and combine, begin to stir the mixture until the caramel is dark brown.
Remove from the heat and add the coconut cream. Hold the pan away from you as you do this, as the caramel will splutter quite a bit. Stir to combine, then pour the hot mixture into a mixing bowl and continue to stir until the caramel begins to cool. When it feels quite thick, drizzle the caramel glaze over the cake. Allow the caramel to set before serving.
© 2016 All rights reserved. Published by Murdoch Books.