Spring has finally sprung and I was thinking about making something for this Easter weekend. In my country we usually make a cake in shape of a baby lamb. Unfortunately I do not have this mold and still wanted to make something representing spring and this beautiful weather so I decided to go for my butterfly bundt cake pan instead.  At the same time I wanted to make something different and unusual. Lately I have been trying to limit dairy and gluten in my diet so this was a perfect opportunity to test my skills and create something delicious along with new diet guidelines. This banana coconut bundt cake is gluten free, dairy free and can be made even sugar free if you use honey or brown rice syrup instead of brown sugar. Its delicious, light, moist and super quick and easy to make. You can literally whip it up in a couple of minutes.  The cake was inspired by this recipe.

So lets start baking!

Banana Coconut Butterfly

• 4 bananas
• 4 eggs
• 2 cups of coconut milk
• 1/3 cup of coconut oil, melted
• 2 cups of coconut flour
• 4 tablespoons of coconut
• 3 table spoons of almond meal
• 1/2 cup of brown sugar (replace with honey or brown rice syrup, if you want to make the cake sugar free)
• 1 teaspoon of vanilla extract
• 1 1/2 teaspoon of baking powder
• butter or coconut oil for greasing the pan and a bit of coconut to dust the pan

Direction:

1. Preheat your oven to 350 F.
2. Pure bananas in a bowl with an stick mixer.
3. Separate your egg whites from the yolks.
4. Add the egg yolks to the bananas, add the milk and melted coconut oil. Mix well.
5. Add brown sugar, vanilla extract and coconut.
6. Gradually mix in flour, baking powder and almond meal.
7. Whip the egg whites and gently mix in the dough.
8. Grease your bundt pan with butter and sprinkle with coconut.
9. Move the dough into the mold and bake in an oven for about 50 – 60 minutes. The baking time depends on the type of oven. Don’t be worried if the dough is a bit thick, its quite dense and doesn’t pour.

   

10. When baked let it cool, then take it out of the mold and let cool completely on the cooling rack.
11. Sprinkle with powdered sugar and serve.

Enjoy!