Banana Pear Cake with Rose Jam and Coconut Cream

Introduction

You get a soft banana cake base, a layer of rose jam, and whipped coconut cream, finished with fresh banana, pear, dark chocolate, and coconut shavings. The cake bakes in about 40–45 minutes and works well when you need a make-ahead dessert that is easy to slice and serve cold.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10

Ingredients

Base

• 3 bananas, mashed until smooth
• 1 cup of brown sugar
• ½ cup olive oil
• 1 cup of rice milk or coconut milk
• 2-2½ cups of white flour
• ½ cup rice flour
• 10 g baking powder

Decoration

• ~500 g of coconut cream
• 250 g rose jam
• 1 banana, peeled and sliced
• 1-2 pears, peeled and sliced
• 100 g dark chocolate
• ½ cup coconut shavings

Instructions

Cake base

1. Preheat the oven to 180°C.
2. Mix in the brown sugar, olive oil, and rice/coconut milk.
3. Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
4. Spread the batter in a non-stick cake pan.
5. Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40-45 minutes, depending on the oven.
6. When cooled, slice the cake horizontally into 2-3 layers.

Decoration

1. Whip the coconut cream until fluffy.
2. Spread the rose jam and cream between the cake layers, leaving some for the topping.
3. Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
4. Grate dark chocolate on top if desired.
5. Stick the coconut shavings on the side.
6. Put the cake in the fridge for 15 minutes to cool and harden.
7. Cut and serve.

Variations

• Use coconut milk instead of rice milk in the base if you want a richer crumb and a stronger coconut note throughout the cake.
• Slice the cake into 2 layers instead of 3 if you want a sturdier cake that is easier to fill and move without cracking.
• Reduce the rose jam in the filling if you want the floral flavor to sit in the background rather than dominate the fruit.
• Toast the coconut shavings before sticking them on the side if you want more crunch and a nuttier finish.
• Use dairy-free dark chocolate for the topping if you need to keep the finished cake fully dairy-free.

Tips for Success

• Mash the 3 bananas until fully smooth so the batter bakes evenly and you do not get wet pockets in the crumb.
• Add the flour mixture gradually, as written, so the batter stays smooth and you avoid lumps from the rice flour and baking powder.
• Do not slice the cake into layers until it is fully cooled, or the crumb can tear and compress.
• Whip the coconut cream while it is cold; warm coconut cream stays loose and will not hold between the layers.
• Pull the cake when the top is browned and a skewer comes out clean from the center, not just the edge.

Storage and Reheating

Store the finished cake in an airtight cake carrier or a covered container in the fridge for up to 3 days. Because it contains whipped coconut cream and fresh banana and pear slices, it should not sit at room temperature for long.

The decorated cake does not freeze well. The fruit softens and the coconut cream loses structure after thawing. If you want to freeze part of the recipe, freeze the undecorated cake layers wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months.

Do not reheat the assembled cake. Serve it chilled or let slices sit at room temperature for 15–20 minutes to soften slightly before eating. If you froze undecorated cake layers, thaw them in the fridge overnight or at room temperature before filling and decorating.

FAQ

Can you make the cake base a day ahead?

Yes. Bake the base, cool it fully, wrap it well, and keep it at room temperature for 1 day or in the fridge for up to 3 days before assembling.

Can you replace the rice flour?

Yes. You can use the same amount of white flour instead, but the crumb will be a little less light and slightly less tender.

Why is the coconut cream not getting fluffy?

It usually means the coconut cream is too warm or too thin. Chill it well before whipping, and use the thick cream rather than any watery liquid in the container.

Can you use a different jam instead of rose jam?

Yes. Raspberry or strawberry jam works well if you want a more familiar fruit flavor and less floral sweetness.