Coconut flip cake with creamy caramel and banana is the perfect ending to a family meal.
140 g flour
coconut chips 40 g
baking powder 1 tsp.
milk 100 ml
banana 1 pc.
Step by step recipe
Prepare the products. This amount is for a 10×20 cm mold.
For the dough, beat 110 grams of soft butter with 140 grams of sugar, continuing to beat add the eggs one at a time, and pour 80 ml of milk. Combine the flour with the baking powder and sift. Add the dry ingredients to the egg and butter mixture and pour in the coconut flakes. Stir together.
In a saucepan, melt 40 grams of sugar. Add 40 grams of butter, stir the mixture with a silicone spatula until smooth, pour in 2 tbsp. milk.
Layer the bottom of the form with parchment, place the banana slices and pour the caramel.
Recipe photo: Coconut cake with caramel and banana, step #5
Place the prepared dough on top of the caramel and spread over the shape. Bake the pie in a preheated 180°C oven for 35 minutes. Turn the warm cake out onto a plate.