- 175g butter (softened)
- 175g sugar
- 260g self-raising flour
- 2 eggs
- 3 bananas – mash 2 with some rum, reserve the remaining banana for the topping
- 150g or thereabout of dark chocolate
- Raisins soaked overnight in rum
- 1 carton of double cream
- 1 small can of coconut cream
- 100g desiccated coconut
Preheat the oven to about 150°C
Mix the flour, sugar, butter and eggs with the raisins, bananas and chocolate.
Spread into a cake tin (grease if they’re not silicon).
Slice the remaining half banana and arrange on the top of the cake.
Bake for about 40mins (but remember to keep checking). When you think it might be done poke a fork into the middle; if it comes out clean of cake mixture, it’s about done (but there’s no substitute for common sense and a trained eye!).
Whip up the cream, coconut cream and desiccated coconut altogether.
When the cake is cooked, allow to cool for a few minutes before attempting to remove from the tin.
Serve with the delicious coconut cream.