- 120g coconut oil, melted
- 1 cup caster sugar
- 2 eggs, room temperature and free range (I always specify this because I can’t overemphasise how important this is)
- 2 ripe++ bananas, mashed (peel and store ones that are serving to be fly-bait in snaplock bags in the freezer for such occasions)
- 1 cup self-raising flour
- 1/4 cup desiccated coconut
- 1/2 cup frozen blueberries
- 1/2 cup and 1 tbsp icing sugar (separate measurements)
- 50g cream cheese
- Juice of one lemon
- Fresh flowers to decorate
- Preheat the oven to 350F/180C fan bake. Grease a 23cm diameter springform baking tin.
- Beat the coconut oil and caster sugar until well combined, then add the eggs one at a time, beating thorughly after each addition. Stir through the mashed bananas. Mix in the self-raising flour and desiccated coconut with a wooden spoon until just combined.
- Pour into the greased baking tin and bake for 30-40 minutes, until springy in the middle and a skewer comes out clean.
- Cool on a wire rack for 10 minutes before transferring to your serving dish of choice. Prod the cake at random with a bamboo skewer all over to allow the syrup to drench through.
- Prep the blueberry syrup simply by microwaving the berries for a few minutes until they are thawed and juicy. Stir in the 1tbsp of icing sugar and then tip over the cake reasonably evenly.
- Beat the 1/2 cup of icing sugar with softened cream cheese, adding enough lemon juice for it to be able to be drizzled over the cake easily. Make a mess, but make sure you can still see the syrup underneath peeking through!
- Decorate with fresh flowers and serve as soon as possible.