French Toast Cake

Preheat oven to 180°C. Line a 27cm x 27cm / 10” x 10” square cake tin and a baking tray with baking paper.

First, make the coconut ‘bacon’. In a small bowl combine the coconut flakes with the liquid smoke and then spread out onto the lined baking tray. Place in the oven for
approximately 7 minutes, until the coconut flakes are golden and crunchy. Set aside.

Next, make the cake. In the bowl of an electric mixer, beat the butter, honey and vanilla together until pale, light and fluffy.

Next, add the eggs one at a time followed by the mashed bananas.

Next, gradually add in the ground almonds, flour, baking powder, soda and salt. Mix until just combined, being careful not to overmix.

Spoon the batter into the tin and spread out to the sides.

Bake for about 25 minutes or until golden in colour, springy to the touch and a skewer inserted into the centre comes out clean.

Allow the cake to cool for 10 minutes before turning out onto a cooling rack.

Meanwhile, make the cinnamon sugar by combining the sugar with the cinnamon on a plate.

Once the cake is cool, place on a chopping board, and cut into quarters. Then cut each quarter in half to form triangles.

Coat each cake triangle in the cinnamon sugar by flipping it over in the sugar on the plate.

To serve, place a piece of the cinnamon sugar coated cake on a plate. Sprinkle over some more cinnamon sugar if you like and dot over some blueberries. Finally, sprinkle some coconut ‘bacon’ on top.

Serve at room temperature.

Store in an airtight container in a cool, dry place for up to 3 days.