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Banana Shwe Gye Cake a la Coconut Recipe


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     Banana Shwe Gye Cake a la Coconut

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   6 - 8
Preptime   1 hr. 30 plus cool

1 c unsweetened flaked coconut
1 (13.5 oz) cans coconut milk
1 (5 oz) can evaporated milk
2 eggs, beaten
1 1/2 c fine sugar
4 ripe bananas, mashed
1 c coconut flour
1 c butter
1T poppy seeds
1 c water

Coat 9-inch square baking pan with coconut oil and set pan on foil or parchment lined baking sheet. Heat oven to 350F.
In a dry skillet, toast 1 c unsweetened coconut flakes over medium heat until lightly golden (about 5 minutes), stirring constantly. Set aside.
In large sauce pot or medium dutch oven, combine coconut milk, 1 c water, evaporated milk, eggs, sugar and bananas. Heat over medium heat about 5 minutes, until mixture begins to simmer. Pour toasted coconut over mixture and stir slowly, adding in coconut flour 1/4 c at a time until mixture thickens.
Add butter and stir until melted. Pour batter into baking pan and bake for 1 hour on cookie sheet, until top is golden brown. Sprinkle with poppy seeds. Place cake on top rack on broil setting for 2 - 3 minutes. Let cool for several hours, cover and allow to sit overnight.

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