I have gotten very lazy with MoFo posts lately. I definitely strayed from my original theme, and that is okay – it was inevitable. Planning and organization are the roots of my very being, but sometimes spontaneity is appreciated.
Today’s post is a repeat of a recipe I shared two years ago during MoFo 2010. I think it will brighten your day and remind you of summertime. Plus, some things are worth repeating. That’s a fact.
The recipe is for Bahama Cake (originally called Paradise City Cake because of my love for Guns-n-Roses during their prime sexy awesomeness. The Bahamas = paradise). It’s full of lovely tropical flavors like banana and coconut (Just like Axl Rose used to be lovely in his own way). It’s perfect for breakfast!
1/2 cup coconut milk
1/3 cup coconut oil (already melted)
1/2 cup unrefined light brown sugar
1/4 cup unrefined granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon orange extract
zest from 1 large orange (about 1 Tablespoon)
1 1/2 cups unbleached all-purpose flour (whole wheat pastry would work well too)
1 Tablespoon arrowroot
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large banana, sliced thin
1-2 Tablespoons unsweetened coconut flakes
1. Preheat your oven to 350 degrees. Lightly grease an 8×8 inch baking pan (metal is best here) and set aside.
2. In a large bowl, stir together coconut milk, coconut oil, sugars, extracts, and zest.
3. In a medium bowl, stir together flour, arrowroot, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined. Do not over-mix.
5. Spread batter into prepared pan and top evenly with banana slices. Sprinkle coconut flakes on top.
6. Bake for 22-25 minutes or until a toothpick inserted near the center comes out mostly clean. It’s okay if some crumbs stick.
7. Place pan on a cooling rack. Slice and serve once cooled.