Coco Nana Cake

by Tenina Holder

An oldie but a goldie from good ole Kleenmaid days. Easy to convert to your thermomix, just start with blending the wet ingredients together then add the steam oven? Use a water bath in your regular oven set to 165℃ and cook as directed.


  • 300 g golden caster sugar
  • 300 g flour
  • 2 tsp baking powder
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 250 g shredded coconut
  • 400 g mashed bananas (about 4)
  • 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • 2 tbsp white wine vinegar
  • 65 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 1 Cup coconut water
  • Icing
  • 200 g golden caster sugar
  • 250 g cream cheese
  • 1 small Tin passionfruit pulp
  • Handful shredded coconut, toasted for garnish



Mix dry ingredients together without sifting.


Mix wet ingredients together and add to dry, stirring with a fork.


Pour batter into ungreased baking pan. (This is a big cake)


Process in Combi steam oven for 45 minutes or until set in middle. (165℃) Cool and ice.


Place sugar into Thermo bowl and mill 1 min/speed 10.


Place cream cheese into Thermo bowl and beat 1 min/speed 10.


Add tin of passionfruit pulp and blend 3 sec/speed 6.


Ice cooled cake, top with toasted coconut to taste and stop drooling!

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