This is a really easy cake to make. If you suffer from a glut of overripe bananas then this is the cake for you. The ginger gives it a soft heat, the coconut a lovely texture and the bananas make it delicious and moist. Lemon icing and rum just add an extra bit of yumminess. It keeps well wrapped in foil although in my house it never gets to see the foil.

Banana, Coconut & Ginger Cake

INGREDIENTS

For the Cake

250g butter, softened plus some for greasing

150g caster sugar

Pinch of salt

5 egg yolks

15g grated ginger

75g desiccated coconut

Grated rind of 1 lemon

500g bananas, about 4

4 tbsp lemon juice

2 tbsp dark rum

250g plain flour

2 tsp baking powder

5 egg whites

For the Icing

200g icing sugar

4 tbsp lemon juice

METHOD

Preheat the oven to 180C/160C fan. Thoroughly grease a Bundt tin with butter.

Place the butter, sugar, salt and egg yolk into a large bowl and beat with an electric hand whisk until pale and creamy. Stir in the ginger, coconut and lemon rind.

Peel and cube the bananas and toss in a bowl with the lemon juice and rum. Add the banana mixture to the bowl and stir gently to combine. Sift the flour and baking powder over the mixture in the bowl and stir to combine.

In a separate clean bowl, whisk the egg whites until soft peaks form and gently fold into the cake mixture until incorporated.

Spoon the mixture into the prepared Bundt tin and bake for about 60 minutes, until well risen, golden brown and a skewer inserted into the middle comes out clean. Turn the cake out onto a wire rack and leave to cool completely.

Sift the icing sugar into a bowl and mix with the lemon juice until smooth. Pour over the cake and allow to set before eating.