Banana Pear Cake with Rose Jam Coconut Cream

Introduction

You bake the banana cake base for about 45 minutes, then split it into layers and fill it with rose jam and whipped coconut cream. The mashed banana and oil keep the crumb soft, and the final 15-minute chill helps the layers set so you can slice and serve it cleanly.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10

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 to coconut milk for a richer cake base and a stronger coconut flavor that matches the topping.
• Change the rose jam to raspberry or strawberry jam if you want a less floral filling and a brighter fruit note.
• Toast the coconut shavings before sticking them on the side for more crunch and a nuttier flavor.
• Slice the cake into 2 layers instead of 3 if you want thicker layers that are easier to fill and stack.

Tips for Success

• Let the cake cool completely before slicing it horizontally, or the layers can tear and the filling can slide.
• Use well-chilled coconut cream so it whips up fluffy instead of staying loose.
• Add the flour mixture gradually and stop mixing once no dry streaks remain to keep the crumb from turning dense.
• Slice the banana and pears right before decorating so the fruit stays fresh-looking.

Storage and Reheating

Store the assembled cake in an airtight cake carrier or a covered container in the fridge for up to 3 days. Keep it chilled because of the whipped coconut cream and fresh fruit.

Freezing the assembled cake is not recommended; the fruit softens and the cream loses texture. If you want to freeze part of the recipe, freeze the undecorated cake base tightly wrapped for up to 2 months, then thaw and decorate fresh.

FAQ

Can you make the cake base ahead of time?

Yes. You can bake the base 1 day ahead, let it cool fully, then wrap it well and keep it at room temperature or in the fridge before filling.

Why didn’t the coconut cream whip properly?

It usually means the coconut cream was too warm or too liquid. Chill it well first and use the thick cream so it holds enough air to become fluffy.

Can you replace the rice flour?

Yes, you can replace the ½ cup rice flour with the same amount of white flour. The cake will still work, but the crumb will be a little less light.

What cake pan size should you use?

An 8-inch or 9-inch round non-stick cake pan works well for this amount of batter. An 8-inch pan gives you a slightly taller cake, which makes layering easier.