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This cake is full of rich coconut and banana flavours. It really was worth all the fuss I had getting the photo for it! If only you could have been a fly on the wall!

I started off with two heavy pillar candles in the shot which didn’t work, they fell on the cake almost flattening it to oblivion. I thought a bit of greenery from the garden would be better so out I went without the scissors and pulled some leaves off the bush subsequently flying backwards into the bush behind me in a screaming heap, much to the amusement of my girls. It wasn’t my day to be honest but the cake was heavenly so I consoled myself with a large slice of it and a cappuccino once I’d removed the thorns from myself!

We could all do with a bit of comfort at the moment, so make this, cut yourself off a slice and lift your soul.

Ingredients

175g self raising flour

175g butter

175g caster sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

2 ripe bananas

1 egg

30g desiccated coconut

Icing

100g icing sugar

few drops of iced water ( approx 4 teaspoons)

2 tablespoons desiccated coconut to decorate.

Method

Preheat oven to 180C / 160C fan

Line your loaf tin

Beat together your butter and sugar until a nice creamy consistency. Add the egg and beat until combined.

Now fold in the bananas, coconut, flour, baking powder and vanilla.

Transfer to your loaf tin and bake in the centre of the oven for approximately 50 minutes.

Remove from the oven and leave to cool for a bit in the tin, then remove from tin and transfer onto a wire rack.

When the cake is fully cooled mix up your icing sugar, spread all over the top and shake on the 2 tablespoons of coconut while the icing is still sticky.

Tip: When collecting greenery for the table from the garden, take scissors!