Plantain and Coconut Cake
A moist, gently spiced cake made with mashed ripe plantain and coconut, naturally sweet and easy to make gluten free.
- Time1 hr
- LevelEasy
- Costabout £0.42 a head
- Oven175°C (155°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 175°C (155°C fan). Grease and line a 900 g (2 lb) loaf tin.
- 2
Mash the plantain with a fork until mostly smooth. Beat in the eggs, melted coconut oil, sugar, vanilla and lime zest.
- 3
In another bowl mix the flour, baking powder, xanthan gum, cinnamon, nutmeg, coconut and salt. Fold into the plantain mixture until just combined.
- 4
Spoon into the tin and level. Bake for 45 to 50 minutes, until deep golden and a skewer comes out clean. Cover with foil if it browns too quickly.
47 min - 5
Cool in the tin for 15 minutes, then turn out onto a rack. It slices best when fully cool.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
