This mini strawberry buttercream banana-coconut cake will make you smile. The moist banana-coconut cake layers make a lovely combo with the strawberry coulis and the silky strawberry buttercream. Simple but gorgeous and delicious.
These small cakes are incredibly adorable and easy to serve. In fact, there is no need to cut and divide into portions. And, there is no complaining about who got a bigger piece. Wink. Each person gets one whole cake. Yes! An equal serving of cake for everyone. Now, that’s a great idea, right?
Besides being so adorable, they are a smarter choice when looking for a “clean” dessert idea. Of course, decorating them will take only a couple of minutes. Wink. There are mini cake recipes for every occasion (parties, weddings, showers), every flavour and colour and for every season and holiday, too.
Lovingly prepared mini cakes are a delicious treat on every coffee table and are always a pleasure as a gift. Good things come in small packages. In order to get this mini cake, you can either use small cake forms (rings or moulds) or a circle cookie cutter.
When using a cookie cutter, you have to bake a single-layer cake and then cut the circles out. Try also this raspberry vanilla poppy seed cream cake or this cute cherry charlotte cake. Another cute mini cake that you don’t need to share with anyone. Wink.
I have to admit, I made this cake recipe because I am obsessed with banana bread. I love it! Check out my paleo cranberry banana bread and you will understand why. Wink. It’s moist, packed with flavour and extremely fluffy. All the best things are in one place.
Strawberries and Swiss meringue buttercream
And what goes great with banana and coconut? Strawberry! Strawberries are delicious sweet fruits, that can be easily transformed into coulis. Also, they are a nice addition to the cake frosting.
I love this pairing of soft banana cake and silky, but not too sweet, strawberry buttercream. Swiss meringue buttercream is the key to a creamy frosting without the sugar overload. Wink. Swiss meringue buttercream is quite simple to make. All you have to do is beat the egg whites and sugar into a meringue and then add the butter.
Additionally, don’t worry, if the batter turns grainy and it splits. Simply place it over the double boiler for a few seconds, whisk it well and it will turn silky again. Just don’t give up. Wink.
You can play with flavours and combine different fruits, such as pineapple, mango, peach, and raspberries or simply add some chocolate or nuts.
Ingredients for a mini strawberry buttercream banana-coconut cake (3 portions ca 8 cm Ø) :
- 2 ripe bananas
- 2 eggs
- 1 tsp of cinnamon
- pinch of salt
- 1/2 tsp vanilla paste
- 40 g butter (melted)
- 25 ml olive oil
- 70 g coconut flakes or shredded coconut
- 40 g coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For the strawberry Swiss meringue buttercream and coulis:
- 130 g strawberries
- 1 Tbsp of sugar
- 30 ml water
- 1/2 lemon (juice)
- 80 g egg whites (ca 2 large eggs)
- 85 g sugar
- 130 g butter (soft)
To begin, grease 3 cake moulds/forms/rings and preheat the oven to 180°C.
In order to prepare the cake, in a bowl, mash the bananas, add the eggs, vanilla, cinnamon and a pinch of salt. Mix with a hand mixer for a couple of seconds. Then, stir in the melted butter, olive oil and coconut flakes. After everything is well combined, stir in the coconut flour, baking powder and baking soda. Stir just enough to combine.
Fill each form up to 2/3, smooth the top and put it in the oven on the middle rack. Bake for 25-30 minutes or until the wooden skewer check is successful. Once baked, place them on a wire rack and allow them to cool down for 5 minutes. Then, remove the cakes from the forms and let them completely chill off.
In the meantime, prepare the strawberry coulis. Wash, trim and slice the strawberries. Put them in a saucepan, and add one spoonful of sugar, lemon juice and 30 ml of water. Bring to a simmer and cook for 10 minutes or until tender.
At this point, purée them, strain them through a sieve and put them back in the pan. Cook for 2 more minutes. Transfer the coulis to a cup and allow it to cool down completely.
Strawberry Swiss meringue buttercream
Next, prepare the Swiss meringue buttercream. In a smaller bowl, beat the butter until fluffy and white. To make the meringue, add the egg whites and sugar in a heat-proof bowl (make sure it is super clean). Place the bowl over a double boiler and whisk until they reach 65°C or until the sugar has completely dissolved.
Then, remove the bowl from the heat, transfer the egg whites into another clean bowl and whisk to stiff peaks until the meringue and the bowl feel cold to the touch. At this point, stir in half of the butter. Once it’s all good combined, add the remaining butter and whisk until silky and shiny. Last but not least, stir in half of the strawberry coulis. Place in the fridge for 10 minutes or until it has the right piping consistency.
Furthermore, slice each cake horizontally two times, in order to get three layers from each. Transfer the buttercream into a piping bag with a large star nozzle and pipe it around the edge of the bottom layer of the cake. It should seem like a ring. Spoon some of the strawberry coulis in the circle in the middle. Top with the next cake layer and repeat the step.
Place the last layer on top and pipe the lovely rose in one go. Starting in the centre, by increasing the circles, keep moving towards the edge. Assemble the two remaining mini cakes and pipe one rose on top of each of them.
Finally, you are ready to serve and enjoy the cute strawberry buttercream banana-coconut cake. Garnish with a couple of leaves of fresh mint for perfection.
Enjoy.
