Coat 9-inch square baking pan with coconut oil and set pan on foil or
parchment lined baking sheet. Heat oven to 350F.
In a dry skillet, toast 1 c unsweetened coconut flakes over medium heat
until lightly golden (about 5 minutes), stirring constantly. Set aside.
In large sauce pot or medium dutch oven, combine coconut milk, 1 c
water, evaporated milk, eggs, sugar and bananas. Heat over medium heat
about 5 minutes, until mixture begins to simmer. Pour toasted coconut
over mixture and stir slowly, adding in coconut flour 1/4 c at a time
until mixture thickens.
Add butter and stir until melted. Pour batter into baking pan and
bake for 1 hour on cookie sheet, until top is golden brown.
Sprinkle with poppy seeds. Place cake on top rack on broil setting
for 2 - 3 minutes. Let cool for several hours, cover and allow to
sit overnight.
Originally Submitted
2/6/2016
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