Banana Pear Cake with Rose Jam and Coconut Cream

Introduction

You get a soft banana cake layered with rose jam and whipped coconut cream, then finished with sliced pear, banana, dark chocolate, and coconut shavings. The 40–45 minute bake gives you a sturdy crumb that can be sliced into 2–3 layers without falling apart. It works well as a make-ahead cake because the short fridge rest helps the layers set before serving.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10

Ingredients

Base

3 bananas, mashed until smooth

1 cup of brown sugar

½ cup olive oil

1 cup of rice milk or coconut milk

2-2½ cups of white flour

½ cup rice flour

10 g baking powder

Decoration

~500 g of coconut cream

250 g rose jam

1 banana, peeled and sliced

1-2 pears, peeled and sliced

100 g dark chocolate

½ cup coconut shavings

Instructions

Cake base

Preheat the oven to 180°C.

Mix in the brown sugar, olive oil, and rice/coconut milk.

Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.

Spread the batter in a non-stick cake pan.

Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40-45 minutes, depending on the oven.

When cooled, slice the cake horizontally into 2-3 layers.

Decoration

Whip the coconut cream until fluffy.

Spread the rose jam and cream between the cake layers, leaving some for the topping.

Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.

Grate dark chocolate on top if desired.

Stick the coconut shavings on the side.

Put the cake in the fridge for 15 minutes to cool and harden.

Cut and serve.

Variations

• Use coconut milk instead of rice milk in the base if you want a richer crumb and a stronger coconut note throughout the cake.
• Use 2 cups of white flour for a softer, more tender cake, or 2½ cups if you want firmer layers that are easier to stack and slice cleanly.
• Leave off the grated dark chocolate if you want the rose jam to come through more clearly and keep the finish lighter.
• Skip slicing the cake into layers and spread the rose jam and whipped coconut cream only on top if you want a simpler snack cake with less assembly.
• Toast the coconut shavings before pressing them onto the sides if you want more crunch and a nuttier flavor.

Tips for Success

• Chill the coconut cream well before whipping so it turns fluffy instead of staying loose.
• Start with 2 cups of white flour, then add more only if the batter looks too thin; banana size can change the consistency.
• Let the cake cool completely before slicing it horizontally, or the layers can tear and shed crumbs into the filling.
• Use the skewer test in the center of the cake, not near the edge, since the edges brown first.
• Pat the banana and pear slices dry before decorating so the topping stays in place and the cream does not get watery.

Storage and Reheating

Store the assembled cake in an airtight cake container or a well-covered dish in the fridge for up to 3 days. The banana and pear topping is freshest on day 1, but the cake still holds well after that.

The finished cake does not freeze well because the whipped coconut cream and fresh fruit lose texture after thawing. If you want to work ahead, freeze the unfrosted cake layers tightly wrapped for up to 2 months, then thaw them in the fridge before assembling.

Do not reheat the assembled cake. Serve it cold from the fridge or let it sit at room temperature for 10–15 minutes to soften slightly before slicing.

FAQ

Can you make the cake layers a day ahead?

Yes. You can bake the cake, cool it fully, and keep the layers wrapped at room temperature overnight or in the fridge until you assemble.

How do you decide between 2 and 2½ cups of white flour?

Use the lower amount if you want a softer cake and your mashed bananas are not overly wet. Use the higher amount if the batter looks loose or you want cleaner, sturdier layers.

Why didn’t the coconut cream whip properly?

It usually means the cream was too warm or too liquid. Chill it thoroughly and use the thick part so it holds air.

Can you leave off the banana or pear topping?

Yes. You can use only one of the fruits, or skip both for a cleaner finish that keeps a little longer in the fridge.