Ingredients

• 4 Eggs 
• 1 Cup of Sugar (240ml Cup) 
• 200ml of Milk 
• 100ml of Oil 
• 2 Cups of Wheat Flour 
• 3 Tablespoons of Cocoa Powder 
• 1 Teaspoon of Vanilla Powder 
• 1 Teaspoon of Baking Powder 
• 1 ½ Cups of Heavy Cream 
• ½ Cup of Grated Coconut 
• ½ Cup of Chocolate Chips 
• 1 Pack of Table Cream (200g) 
• 150g of Milk Chocolate 
• 3 Bananas Chopped into Round Slices

How to prepare

In a bowl, add the eggs and the sugar, beat very well with an electric mixer until foamy. 

Add the milk, the oil, beat well again. 

Add the wheat flour, the cocoa powder, the vanilla powder and the baking powder, beat all the ingredients with the mixer until combined. 

Grease a baking dish with 1 drizzle of oil, pour in the batter we prepared and hit the baking dish against the table to remove all the air bubbles. 

Take to a preheated oven at 180°C (356°F) and bake for 30 minutes.

Meanwhile, in a bowl, add the heavy cream and whip it using the electric mixer until it gains consistency. 

Add the grated coconut, the chocolate chips, mix well, leave it in the fridge. 

In another bowl, add the table cream and microwave it for 50 seconds. Add the milk chocolate and mix until the chocolate fully melts. 

Once the cake has baked through, cut all around it, forming an edge. 

Remove the insides of the cake and set these cake crumbles aside to be used later. 

Drizzle the remaining cake in the baking dish with some milk, pour in and spread the ganache we made. 

Add the ripe bananas chopped into round slices. 

Top with the whipped cream, spreading it until flat. 

Finally, cover it with the cake crumbles we have set aside.

Take to the fridge and let it chill for at least 3 hours.

Serve.

 

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