Cake recipe using bananas and coconut milk needed asap
I want to make a monkey birthday cake for my little boy, who is a monkey, but I'm having a hard time finding a recipe that calls for coconut milk rather than shredded.
I had in mind to use a banana bread recipe, sub in the coco milk for the oil, add chocolate chips, and leave the rest of the ingredients the same. Is there any reason why this wouldn't work?
Does anyone have another recipe?
The party is tomorrow!!!
I have two ideas, first a banana upside down cake (I like this recipe: http://www.davidlebovitz.com/2008/07/...)
second, my banana bread recipe calls for milk, which is easily substituted with coconut milk, and I'm sure would bake a lovely cake layer. It's a fantastic recipe (my grandmothers!), moist but not gooey, and always gets rave reviews.
½ C butter or margarine
1½ C sugar
1 C mashed ripe bananas, about 2 (I always do two and never measure, I don't even mash first, just stick them in before the eggs, but after the sugar and butter are well creamed)
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
2 C flour
½ C milk
Preheat oven to 350°
Cream together butter and sugar. Beat in banana, eggs, and vanilla.
Sift together dry ingredients. Gradually add to banana mixture, alternating with milk. Stir until smooth.
Pour into two 8x4" greased loaf pans. Bake for about 30 minutes. Cool before slicing.
you could also add coconut extract to up the coconut flavor, or ice with cream cheese icing and top with toasted coconut.
If there's one thing all my baking disasters have taught me, it's that every little thing changes when you substitute a baking ingredient. Changing the fat and/or moisture (type/source) is definitely going to impact the texture/moistness, so everything else would have to be adjusted.
Anyway, a couple of recipes that has banana and coconut milk:
I like the first one more, but it calls for custard, which I fail at (maybe 25% of the time I get it right). Maybe I should give in and get a double boiler. The second is a no-brainer that even I would have trouble getting wrong.
Sub the coconut milk for the milk in the banana bread recipe rather than the fat. Or use pure coconut oil (a solid at room temp) instead of the oil. Either way would keep it tasting good to humans too. Unless you know for sure that chocolate is safe for monkeys (its theobromine is toxic to dogs), omit the chips or use carob or another kind of chip (butterscotch? cinnamon? )instead. Add nuts if all the primates involved can eat them.
Or make monkey bread!
I hope we are both joking! Humor is hard when the computer gets in the way.
I have a human child who acts like a monkey most of the time - and the cake is for him and his other human friends :)
I haven't seen many banana bread recipes calling for milk. Do you think my idea would result in a dry cake? Or a runny batter? I was thinking that coco milk is no more runny than veg oil, which is a typical banana bread ingredient, and it's high in fat as well....
No, I wasn't joking - I've been to birthday parties for dogs where the "cake" is a meatloaf frosted with mashed potato.
I don't have any coconut milk on hand at the moment but I do think you should compare the labels for fat content. If you want coconut flavor, use a standard banana bread recipe and add a cup of shredded coconut. No other adjustments necessary.
The coconut milk does have fat but also liquid, and as you mention, banana bread recipes don't typically have liquid. Although some recipes do include buttermilk or yoghurt... anyway, my concern with reducing the fat over 80% and increasing the liquid, which would be the effect of replacing oil with coconut milk, you could end up with something dense and not so great. And I'm not sure the coconut flavour would really come throug, if that was your goal. It might be a worthwhile experiment but I wouldn't do it for a party, personally.