An easy aromatic and spicy cake to bring some sunshine in the overcast and dull winter days.
I adapted a recipe from a book called Cakes biscuits and slices.
1 cup and a half brown sugar
2 cups flour
2/3 cup dessicated coconut
100 ml sunflower oil
1/2 cup double cream
1/2 cup pureed bananas
1 and 1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
the crushed seeds of 3-4 cardamom pods
1 vanilla powder
Put in a square tin lined with baking paper and bake about 40 minutes on 170 degrees or until a toothpick inserted in the middle of the cake comes out clean.
Leave on a rack to cool and top with icing sugar.