Mexican · Dessert
Baked Coconut Fruit Cake
A Mexican-leaned tropical fruit bake where pineapple and banana are blanketed under a coconut-spiced cake batter and baked in individual dishes until golden, bubbling at the edges and fragrant with cinnamon and lime.
$1
15 minsPrep
27 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
324Calories
4.9gProtein
19.4gFat
35.2gCarbs
18.3gSugar
3.2gFiber
229mgSodium
63mgChol
15.1gSat Fat
282mgPotassium
43mgCalcium
2.1mgIron
0.1mcgVitamin B12
19.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Modelo Especial
local
Atole de Chocolate
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and lightly butter 2 individual baking dishes (180ml each).
2
Toss the diced pineapple and sliced banana with the lime juice and divide evenly between the two dishes.
3
In a bowl, whisk together the egg, coconut milk, melted butter, brown sugar and vanilla extract until smooth.
4
In a separate bowl, stir together the flour, desiccated coconut, baking powder and cinnamon.
5
Fold the dry mixture into the wet mixture until just combined into a thick, speckled batter.
6
Spoon the batter evenly over the fruit in both dishes, spreading to the edges to seal the fruit underneath.
7
Place the dishes on a tray and bake for 25-28 minutes, until the tops are golden and a skewer inserted into the cake layer comes out clean.
8
Rest for 8 minutes before serving warm, directly from the dishes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Pineapple, diced small
- 35g35g Banana, sliced
- 20g20g Coconut Desiccated
- 55g55g Coconut Milk
- 27g27g Egg, beaten
- 28g28g All Purpose Flour
- 22g22g Brown Sugar
- 12g12g Butter, melted
- 3g3g Baking Powder
- 1g1g Cinnamon Ground
- 3g3g Vanilla Extract
- 4g4g Lime Juice
