Banana cake with coconut

The cake is very fragrant and airy.

Ingredients

• Butter (softened, room temperature) (or margarine for baking) - 125 g plus butter for greasing the mold
• Lemon zest (thinly cut or grated) - 1 teaspoon
• Sugar - 3/4 cup (130 g)
• Eggs - 3 pcs.
• Ripe bananas - 2 pcs. (1 cup mashed banana)
• Flour - 1 cup (volume 200 ml)
• Coconut - 1 packet (40 g)
• Baking powder - 1.5 tsp

Directions

1. Puree bananas with a blender.
2. Separate the yolks from the proteins and grind with sugar.
3. Add soft butter, lemon zest, banana puree and 30 g coconut flakes to the yolks. It's good to mix everything. Can be a mixer.
4. Mix the flour with the baking powder and, gradually adding, mix with the butter mixture.
5. Separately beat egg whites and add them to the dough.
6. Preheat oven to 180 degrees. Grease the mold with oil. Pour the dough into it and wait a bit until it evens out.
7. Bake banana cake at 180 degrees for 45-50 minutes. The readiness of the banana cake can be checked with a match or a toothpick (it should be dry).
8. Turn the slightly cooled cake onto a plate and sprinkle with the remaining coconut flakes.
9. Bon appetit!