#Partycake

“A simple cake with all the bells and whistles. ”

Brown butter banana cake

250g butter, chopped

330g caster sugar

4 ripe banans

300g greek yogurt

4 eggs

2 tsp vanilla bean paste

juice of half a lemon

450 p flour

3 tsp baking powder

1/2 tsp bicarb

Berries and mint leaves to serve

ICING

250g c cheese

120g softened butter

1 cup icing sugar

zest of 1/2 lemon

PINK COCONUT

1 cup shredded coconut

1/4 cup frozen raspberries

Preheat oven to 170C. Grease and line the base and sides of a 22cm cake pan with baking paper.

Place butter in a frypan over medium heat and cook for 6-7 minutes or until butter is caramel in colour. Transfer to a bowl and add sugar. Stir to combine and cool slightly. Add banana, yoghurt, eggs, vanilla and lemon juice and mix to combine. Sift in flour and powder and combine well into a batter. Transfer to the prepared cake pan and bake for 50 minutes to 1 hour or until a skewer inserted into the middle of the cake comes out clean. Stand to cool in cake pan for 10 minutes then cool on a wire rack.

Meanwhile for the icing place all ingredients in the bowl of a stand mixer and whisk until fluffy and combined.

For the pink coconut, use fingertips to squish thawed raspberries into coconut threads to colour pink.

To serve spoon icing over the cake and use a palette knife to schmear across the top and sides of the cake. Scatter with pink coconut, berries and mint leaves and serve.