Vanilla Banana Coconut Cake “I am Food”


This photo doesn’t do the deliciousness of this cake justice – sorry. The hoards were at it before I had a chance to “style” it but that’s a good sign I think!  It is gluten, grain and refined cane sugar free and got the double thumbs up around here.  Some of it went off to school today and none of it came home again which puts a smile on my face too.

I can’t claim this recipe, I’m not that inventive unfortunately, I found it in my new cookbook I am Food, by Anthia Koullouros – I raved about it here if you are interested.

It only takes about 15 minutes to mix up and an hour to cook. Scroll down for “how to” photo’s.

Vanilla banana Coconut cake “I am Food”


  • 6 eggs, separated
  • 1/3 C (75g) coconut sugar
  • 5 ripe bananas
  • 2 1/2 C 200g desiccated coconut
  • 1 tsp vanilla bean paste
  • pinch natural salt
  • 3 Tbsp coarsely shredded coconut to sprinkle at the end


  1. Preheat the oven to 200 C and line/grease a 20 cm round springform cake tin
  2. Beat the egg whites until stiff peaks form
  3. Place the yolks and coconut sugar in a processor and beat and until creamy
  4. Add the bananas and process then add the desiccated coconut, vanilla and salt and process until combined.
  5. Gently fold the banana mixture into the egg whites, keeping as much air in the mixture as possible.
  6. Pour into the prepared tin, reduce the temperature of the oven to 180 C and bake the cake for 50mins - 1 hour or until an inserted skewer comes out clean.
  7. Cool in tin for 5 minutes and then turn out onto a wire cooling rack. Sprinkle the cake with shredded coconut.
  8. The cake will keep in an airtight container in the fridge for up to 4 days

Mixing the banana mix into the eggvanilla-banana-coconut-raw-web

Ready for baking




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