Egg-free coconut and banana cake

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with 2 layers of baking paper.

Step 2

Scoop the thick top layer of coconut milk from can and place in a bowl. Cover surface with plastic wrap. Refrigerate until required.

Step 3

Place banana, coconut oil, brown sugar and vanilla in a food processor. Process until almost smooth. Add flour. Pulse until just combined. Place 1/2 cup remaining coconut milk in a jug (see note). Add bicarbonate of soda, then vinegar. Stir to combine. Add to banana mixture. Process until mixture is smooth and just combined.

Step 4

Pour mixture into prepared pan. Smooth top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of cake comes out clean. Stand cake in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.

Step 5

Remove reserved thick coconut milk from the fridge (mixture will be slightly grey in colour). Add icing sugar and extra vanilla. Whisk until thickened. Spread top of cake with coconut mixture. Drizzle with passionfruit pulp and sprinkle with roasted coconut chips. Serve immediately.