Banana Coconut cake

Name: Banana Coconut cake
Total time: 1800 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 1 cup buckwheat instant flakes (150g); 2 cups coconut milk (can be homemade) (0.5 liters); 3 tablespoons syrup (e.g. woodpeckers, maple ...); 5 pods cardamom; 5 bananas ripe; 2 tablespoons cocoa; 200 grams coconut grated; 5 tablespoons syrup (the amount depends on the ripeness of bananas); 1 can coconut milk quality , cooled in fridge for several hours; 50 grams sugar powdered

Kouni @cook_7823764

Czech republic

This vegan, gluten free cake will provide you with plenty of nutritients in VERY delicius way...
The base is made frombuckwheat which contains big bunch of 18 amino acids, is reach in iron, selenium, zinc, cupprum and vitamines B1, B2, niacin, E, C and very important cholin which regenerates your liver. Buckwheat is well known and best naturall source of rutin which takes care about elasticity of your blood vessels, can help to curevaricose veins and prevent popping of veins. From health perspective there is also important content of polyunsaturated fatty acids and up to 5% of fibre.

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Ingredients

30 mins

8-serving

1 cupbuckwheat instant flakes (150g)
2 cupscoconut milk (can be homemade) (0.5 liters)
3 tablespoonssyrup (e.g. woodpeckers, maple ...)
5 podscardamom
5bananas ripe
2 tablespoonscocoa
200 gramscoconut grated
5 tablespoonssyrup (the amount depends on the ripeness of bananas)
1 cancoconut milk quality , cooled in fridge for several hours
50 gramssugar powdered

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Steps

30 mins

1

First prepare the base layer. Coconut milk bring to boil with cardamom pods and cook for a few minutes. Then take the cardamon pods out, add the syrup, mix, add the instant buckwheat, cover and let stand for 10 minutes.
2

To prepare the middle layer you just need to mix bananas with grated coconut, cocoa and sweet syrup until the taste is fine for you. If you made coconut milk, you can use the pulp left.
3

Top layer is simply mixed coconut milk with sugar. The milk has to be cold, so it is solid. After you mix it with sugar (the amount of sugar depends on your taste) it will get little liquid, but that's what we want.
4

After the buckwheat is cool, make the base layer in springform cake tin covered with plastic or alluminium foil. Spread the mass equally over all the bottom.
5

Then do the same with banana coconut mass.
6

On top infuse the coconut milk with sugar.
7

Right away put it into freezer for 2 hours, then move to fridge and keep it there. Sprinkle with cocoa before serving.