– 1 cup Coconut oil, plus more for greasing
– 2 cups all purpose flour/Maida
– 1 tsp baking powder
– ½ tsp baking soda
– ¾ tsp salt
– 1 cup Jaggery/brown sugar/normal sugar
– 2 Bananas
– ½ cup Coconut milk
– 1/2 tsp Vanilla essence
– 1/4 cup Desiccated Coconut
– Whipping Cream
– 1/2 cup Coconut Milk
– 2 tbsp Jaggery
– 2 Cardamom pods smashed
2 Bananas Mashed
2 tbsp Salted Butter
2 tbsp Jaggery
1 tbsp corn starch or arrowroot
4 tbsp coconut milk
2 tsp Lemon Juice
Mix together the dry ingredients -flour,baking powder,baking soda,salt and dessicated coconut and set aside.
In a large bowl mix together the jaggery, Vanilla essence,coconut oil and mashed bananas.Mix well till the jaggery is fully disolved.
Add one third the flour mixture and one third the coconut milk and mix well.Do this alternatively till the flour mixture and the coconut milk is over.
Bake in a preheated oven at 180 degrees in two 9 inch pans for 25 -30 minutes.
Remove when the skewer(or toothpick or knife) comes out clean.Cool for 10 minutes.
Remove from the pans and cool on a wire rack.After its come to room temperature spoon or brush the soaking liquid on the cakes.
Boil everything together for 5-10 minutes and cool before brushing it on the cakes.
Puree all the ingredients together.
Place in a pan over low heat.Keep mixing till the whole mixture starts to bubble and thicken.Add in the lemon juice.
Remove from the heat and let it come to room temperature before using as a filling.
Soak the cakes in the soaking syrup.Spoon in the banana curd between the cakes.
Top the cakes with more banana curd.
Pip the whipping cream on top for decoration