Coconut and Banana Pudding Cake

Coconut and Banana Pudding Cake: A Sweet and Delicious Experience

Preparation Time: 30 minutes
Baking Time: 30-40 minutes
Total Time: 2 hours (including cooling)
Number of Servings: 12-16

Welcome to my kitchen! Today we will make a coconut and banana pudding cake together, a recipe that will bring a touch of joy to every meal. This cake is a reinterpretation of the classic vanilla pudding dessert, but believe me, it's improved and has a much more savory taste. Perfect for any occasion, it will surely become a family favorite!

A Bit of History

Pudding cake has been loved for generations, with deep roots in the tradition of homemade desserts. This type of cake combines a slightly moist base with a smooth cream, and the addition of coconut and bananas gives it a tropical touch, making it ideal for warm summer days or for moments when you want to evoke pleasant memories. A dessert that blends textures and flavors, perfect for enjoying with loved ones.

Necessary Ingredients

For the Base:
- 6 eggs (fresh and at room temperature)
- 3/4 cup sugar (preferably fine sugar)
- 10 tablespoons flour (sifted for a finer texture)
- 2-3 tablespoons cocoa powder (for a more intense flavor)
- 1.5 packets baking powder
- Zest from 1/2 lemon (for a fresh aroma)
- Rum essence (to taste, added carefully)

For the Pudding Cream:
- 3 packets coconut pudding (preferably Dr.Oetker brand)
- 9-10 tablespoons sugar (adjust to taste)
- 1200 ml milk (use whole milk for a richer taste)

For the Syrup:
- 400 ml water
- 8 tablespoons sugar
- Zest from 1/2 lemon
- Rum essence (to taste)

For Garnishing:
- 3 medium bananas (perfectly ripe, not too soft)
- Grated coconut (for a perfect finish)

Step by Step: Preparing the Cake

1. Preparing the Base:
- Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt, gradually adding the sugar until the mixture becomes glossy and firm. A useful trick is to use a clean, dry bowl, as any trace of fat can prevent the egg whites from beating well.
- In another bowl, beat the yolks with the lemon zest and rum essence. Once you have a smooth paste, carefully fold in the beaten egg whites, mixing from the bottom up with a spatula or wooden spoon to retain the air in the mixture.
- Mix the flour with the baking powder and gradually add them to the egg mixture, stirring gently. Finally, add the cocoa powder, letting it fall in a rain to avoid lumps.
- Pour the mixture into a baking tray (30x40 cm) lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for 30-40 minutes, until the base is well risen and passes the toothpick test.

2. Preparing the Cream:
- In a small bowl, mix the 3 packets of pudding with 12 tablespoons of milk and 9 tablespoons of sugar, stirring well until homogeneous.
- In a pot, bring the remaining milk to a boil. Once the milk starts to boil, remove it from the heat and add the pudding mixture, stirring continuously. Put it back on the heat, stirring constantly, until the cream thickens. Then let it cool covered with plastic wrap to prevent a crust from forming.

3. Preparing the Syrup:
- In a pot, bring the water to a boil, add the sugar and lemon zest. Let it boil for 3-4 minutes, stirring, then remove from heat and let it cool. Add the rum essence for extra flavor.

4. Assembling the Cake:
- Once the base has completely cooled, soak it evenly with the prepared syrup. Use a pastry brush to distribute the syrup evenly, ensuring the base absorbs the flavor.
- Pour the pudding cream over the base and level it with a spatula.
- Slice the bananas and arrange them evenly on top of the cream, then sprinkle grated coconut over the entire surface.
- Place the cake in the refrigerator for 2-3 hours to set and combine the flavors.

Serving and Recommendations

Once the cake has cooled and set, it is ready to serve. You can cut it into squares and enjoy it plain or alongside a serving of hot chocolate or aromatic coffee. It’s a perfect combination, especially when you want to cool off on a warm day!

Nutritional Benefits and Calories

This coconut and banana pudding cake offers a combination of carbohydrates from sugars and flour, proteins from eggs, as well as vitamins and minerals from bananas. Although it is a dessert, it is a better choice compared to other processed sweets, due to the natural ingredients used. A serving contains approximately 250-300 calories, depending on the size and specific ingredients used.

Possible Variations

If you want to add a touch of creativity, you can replace the bananas with other fruits, such as strawberries or peaches, for a different taste. You can also experiment with flavors, adding a few drops of vanilla essence to the pudding cream or even a pinch of cinnamon for a more complex taste.

Frequently Asked Questions

1. Can I use a different type of pudding?
Yes, you can experiment with vanilla or chocolate pudding, depending on your preferences.

2. How can I store the cake?
It keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Is it possible to make the base without sugar?
Yes, you can use alternative sweeteners, but make sure to follow the proportions, as they can vary in sweetness.

4. Can I freeze the cake?
While it is not recommended to freeze the assembled cake, you can freeze the base and cream separately and then assemble them as needed.

I hope this coconut and banana pudding cake recipe has inspired you to create a delicious dessert for your loved ones! Don't forget to write to me about how it turned out and what your impressions are of this dish. Enjoy!