Recipe| Robert Greene
Bananas, toffee and cream – the best way to kick start the New Year! Well, almost. Because my white chocolate and coconut banoffee takes this popular classic to a whole new level. From the white chocolate and toffee filling to the coconut cream, this twist makes regular banoffee so last year! New Year, new me? Try New Year, new cake!
Ingredients:
Base:
50g butter
25g white chocolate
150g digestives, crushed
Filling:
Base:
90g butter
90g soft brown sugar
400g condensed milk
100g white chocolate, broken into pieces
3 large bananas
Desiccated coconut
Cream:
400ml coconut milk
4 egg yolks
4 tbsp caster sugar
2 tbsp plain flour
1 tbsp cornflour
2tbsp vanilla essence
300ml double cream
Instructions:
Pastry:
Melt butter and chocolate (low heat).
Stir in crushed biscuits.
Spread in greased 20cm cake tin and chill in fridge (30mins).
Cream:
Bring coconut milk to slight simmer.
Whisk egg yolks, sugar and flours.
Pour hot milk over egg yolk mixture, continuously whisking.
Tip mixture into pan, heat gently and stir constantly until thick, glossy and smooth.
Simmer for 2 mins.
Stir in vanilla.
Cool with layer of cling film over pan.
Filling:
Melt and combine butter and sugar.
Add condensed milk and chocolate and stir until smooth.
Bring to the boil, stirring constantly until thick and smooth.
Arrange bananas over digestive base and sprinkle with desiccated coconut.
Poor over toffee and chill in fridge.
Assembly:
Beat double cream until very stiff (almost like butter).
Gradually beat in cold coconut custard until cream is smooth and firm enough to be piped.
Pipe coconut cream over toffee layer.
Decorate with desiccated coconut and grated white chocolate.
