Decorate it with toffee and coconuts and serve with tea.
½ cup VELOR condensed milk
1¾ cup flour
1½ tsp baking powder
½ tsp baking soda
Pinch of salt
100gm butter (small cube)
¼ cup oil
¾ cup brown sugar
¾ cup white sugar
2 teaspoon vanilla
1 cup mashed banana + teaspoon white vinegar
½ cup grinded coarse coconut
3 tbsp. butter
¾ cup dark brown sugar
1 pack VELOR cream
8 to 10 whole coconuts
1.Heat the oven to 180°, then grease a round cake mold – with a pipe in the middle – with butter then sprinkle it with flour.
2.Toast the condensed milk in a pot on low heat until it turns yellow, mix with the rest of the dry ingredients in a side bowl (the following 4 ingredients).
3.Put the butter, oil and the two kinds of sugar in the whisker bowl and blend well, then add one egg at a time while whisking after each egg, then the vanilla and whisk. When mashing the bananas mix a spoonful of vinegar with it so it doesn’t change its color then add it to the mixture.
4.Very slowly, add the dry ingredients and stir only so that it blends (don’t over blend), then add the coconuts and stir with a wooden spoon, pour the mixture in the prepared mold and put it in the oven for 40 minutes until it ribs. Test the centre of the cake with toothpick, if it comes out dry, take the cake out if the oven and let it get warm, then go through the edges with a knife so that it doesn’t stick and let it cool off then flip it.
5.To make the toffee: melt the butter in a small pan on low heat, then add the brown sugar and stir until it completely melts. Turn off the heat and add the cream and stir well then leave it to cool off while stirring every now and then, and when it reaches room temperature, pour it on top of the cake.
6.Serving: flip the cake and decorate it with toffee on top and let the latter drip on the sides a little then decorate it with coconuts and serve it.
If you’re in a hurry, you can put the toffee in the fridge, but don’t leave it for more than half an hour so that it doesn’t freeze, as it becomes hard to pour over the cake.