Banana Pear Cake with Rose Jam Coconut Cream

Introduction

Rose jam and whipped coconut cream turn the banana cake base into a layered dessert with a clear floral-fruity finish. You get a 40–45 minute bake, a short 15-minute chill to firm up the topping, and a cake that works for a gathering or for slicing over a couple of days.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Servings: 24

Ingredients

Base

• 3 bananas, mashed until smooth
• 1 cup of brown sugar
• ½ cup olive oil
• 1 cup of rice milk or coconut milk
• 2-2½ cups of white flour
• ½ cup rice flour
• 10 g baking powder

Decoration

• ~500 g of coconut cream
• 250 g rose jam
• 1 banana, peeled and sliced
• 1-2 pears, peeled and sliced
• 100 g dark chocolate
• ½ cup coconut shavings

Instructions

Cake base

1. Preheat the oven to 180°C.
2. Mix in the brown sugar, olive oil, and rice/coconut milk.
3. Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
4. Spread the batter in a non-stick cake pan.
5. Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40-45 minutes, depending on the oven.
6. When cooled, slice the cake horizontally into 2-3 layers.

Decoration

1. Whip the coconut cream until fluffy.
2. Spread the rose jam and cream between the cake layers, leaving some for the topping.
3. Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
4. Grate dark chocolate on top if desired.
5. Stick the coconut shavings on the side.
6. Put the cake in the fridge for 15 minutes to cool and harden.
7. Cut and serve.

Variations

• Change the rice milk or coconut milk choice based on the finish you want. Coconut milk gives you a richer crumb and a stronger coconut note, while rice milk keeps the cake lighter.
• Swap the rose jam for raspberry or strawberry jam if you want a less floral filling. You keep the layered structure but shift the cake toward a more direct fruit flavor.
• Replace the dark chocolate with milk chocolate for a sweeter topping. The final cake will taste softer and less bitter against the rose jam.
• Toast the coconut shavings before sticking them on the side. That adds a nuttier flavor and a drier crunch.
• Use thin apple slices instead of the pear slices if you want a firmer fruit topping with a little more sharpness.

Tips for Success

• Make sure the bananas are mashed until smooth so the base bakes evenly without dense pockets.
• Check the cake at the lower end of the 4045 minute range and pull it when the top is browned and a skewer comes out clean.
• Let the cake cool fully before you slice it horizontally into 23 layers or the layers can tear.
• Chill the coconut cream well before whipping so it holds air and spreads cleanly.
• Slice the banana and pears thinly so they sit flat on the whipped cream instead of sliding off.

Storage and Reheating

Store the assembled cake in a covered cake carrier or airtight container in the fridge for up to 3 days. The fruit topping is freshest on day 1, but the cake remains sliceable and stable for the full storage time.

The decorated cake does not freeze well. The whipped coconut cream loses structure and the pear slices soften too much after thawing. If you want to freeze part of the recipe, freeze the undecorated cake base well wrapped for up to 2 months.

Do not reheat the assembled cake. Serve it cold from the fridge or let slices sit at room temperature for 10 to 15 minutes to soften slightly. If you froze the undecorated base, thaw it wrapped at room temperature, then assemble.

FAQ

Can you use coconut milk instead of rice milk in the base?

Yes. The recipe already allows either, and coconut milk gives you a richer cake with more coconut flavor.

Why do you need the 15-minute fridge rest before serving?

That short chill firms the whipped coconut cream and helps the layers hold when you cut the cake.

Can you make the cake base ahead of time?

Yes. Bake the base, cool it completely, wrap it well, and keep it at room temperature for 1 day or in the fridge for up to 3 days before decorating.

What if the coconut cream does not get fluffy?

It is usually too warm. Chill it thoroughly before whipping, and start with thick coconut cream rather than a loose, separated mixture.