Coconut Cake with Bananas

INSTRUCTIONS FOR THE CAKE BASE

• 1
  Preheat the oven to 170˚C (top and bottom heat). Prepare a 24 cm diameter cake tin and line the bottom with baking paper. You can also use two smaller (approx. 20 cm) tins.
• 2
  Separate the egg whites and yolks. Whisk the sugar with butter and oil, then beat in the yolks one at a time.
• 3
  In another bowl, mix the flour, baking soda, baking powder, and salt.
• 4
  Gradually alternate adding the flour mixture and buttermilk to the yolk mixture. Gently fold in the coconut with a spatula.
• 5
  Whip the egg whites into stiff peaks and fold them into the batter with a spatula.
• 6
  Spread the batter into the prepared tin(s) and bake for about 50 minutes (in one tin) or 40 minutes (in two tins). Check the color of the cake base and after 40 minutes, test if it is baked. Touch the center of the cake base with your hand, gently press and shake the batter to feel if it is firm or not. If it is firm, try the skewer test – insert it into the center of the cake base. It may have crumbs on it when removed, but not liquid batter.
• 7
  After removing from the oven, let the cake base cool slightly, cut it out of the tin, and turn it out onto a rack to cool completely.

INSTRUCTIONS FOR COCONUT-BANANA CREAM

• 1
  Drain the water from the can that was in the fridge overnight, and blend the solid coconut part with a banana using an immersion blender.

INSTRUCTIONS FOR CREAM CHEESE CREAM

• 1
  Whisk the cream cheese and Lučina with both sugars. Then briefly whisk in the whipping cream (to a creamy consistency).

INSTRUCTIONS FOR ASSEMBLING THE CAKE

• 1
  Toast the coconut dry in a pan.
• 2
  Cut the cake base into 4 parts (if you have two smaller ones, cut each in half). Spread a thin layer of coconut-banana cream on the first part, sprinkle with some toasted coconut, and spread a layer of cream cheese cream. Cover with the second part of the cake base and repeat the process. On the third part of the cake base, also add both creams and coconut, and place banana slices on the cream cheese cream, lightly covering with more cream cheese cream.
• 3
  Let it set in the fridge for a while. Then spread the cream cheese cream over the entire surface. Outline an egg shape on the top of the cake and fill the inside with the remaining toasted coconut and cress leaves.