Thai Coconut Banana Cake

Follow our step-by-step guide on how to make Thai Coconut Banana Cake.

1. Step 1

   Start by tossing the flaked coconut with 1/4 teaspoon of salt in a bowl. This simple step enhances the flavor of the coconut, so set it aside for now and let those flavors mingle.

2. Step 2

   In a large mixing bowl, sift together the tapioca flour, rice flour, and arrowroot starch. This helps to aerate the flours, ensuring a light and fluffy cake. Gradually stir in the coconut cream, mixing until the flours are fully incorporated into the cream. Take your time with this step; it should take at least 10 minutes to achieve a smooth mixture.

3. Step 3

   Once the mixture is well combined, add the white sugar and stir until it’s completely dissolved. The sweetness of the sugar will balance beautifully with the bananas.

4. Step 4

   Next, fold in the mashed ripe bananas. Their natural sweetness and moisture will make the cake incredibly delicious. Mix well to ensure the bananas are evenly distributed throughout the batter.

5. Step 5

   Now, pour in the coconut milk and add the remaining 1/8 teaspoon of salt. Give everything a good mix until you have a smooth batter that’s ready for steaming.

6. Step 6

   Prepare your baking pan or individual aluminum foil cups by pouring the batter into them. Don’t forget to top each one with the reserved flaked coconut for a delightful texture and flavor.

7. Step 7

   To steam the cake, place a large steamer basket into a saucepan filled with about 1.5 inches of water. Make sure the water doesn’t touch the bottom of the basket. Bring the water to a boil, then carefully add your baking pan or foil cups to the steamer basket. Cover it up and let the magic happen! Steam the cake for about 20 to 25 minutes, or until it’s cooked through and a toothpick inserted in the center comes out clean.