Banana Coconut Cake

 Eureka !!!!!  Sabrina, I finally managed to track down the coconut flour, an ingredient  I discovered on your blog  the Tomato Tart . Although, I initially had " sticker price shock", I realized that a little goes a long way to give you all that yummy coconut flavour.  It incorporates beautifully with a standard cake or cookie recipe ( check out Sabrina Modelle's recipe) but does tend to absorb liquids more than regular flour. I used a good standby banana cake recipe to give the coconut flour a test run and in lieu of buttermilk, I opted for some yogurt in the recipe. I probably pushed the envelope by adding white chocolate pieces, making the cake a bit on the sweet side. To finish the cake I spread a thin layer of icing, toasted coconut and  white chocolate.

 
Ingredients:
1 1/2 cup all purpose flour
1/2 cup coconut flour
1 1/2  teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 cup mashed bananas
1 teaspoon vanilla
1/2 cup plain yogurt
1/2 cup white chocolate pieces.


In a large mixing bowl blend the all purpose flour, coconut flour, baking powder, baking soda, and salt.  Add the sugar, butter and 1/4 cup yogurt and mashed bananas. Beat for 2 minutes.  Add the eggs, vanilla and  the remainder of the yogurt and beat for an additional minute. Stir in the chocolate pieces.  Pour into a 9" prepared cake pan and bake in a 350 º F oven for 30-40 minutes.