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one of these
Stork Original 250G
Stork Original 500G
Stork Original 1KG
Stork Baking Block 250g
125 grams Stork
125g light brown sugar
2 medium eggs
125g self-raising flour
1 level teaspoon baking powder
25g grated desiccated coconut and sweets of your choice
150g cream cheese
50g caster sugar
½ teaspoon vanilla extract
A deep round cake tin 20cm in diameter, (greased, floured and the base lined with baking paper).
Preheat the oven to 180°C, 160 °C fan oven, Gas mark 4.
Peel and mash the banana. Place all cake ingredients in a mixing bowl and beat until smooth (1 minute)
Spoon the batter into the prepared tin. Bake in preheated oven for 35-40 minutes until golden brown. Leave the cake to rest for 2 minutes.
Turn the cake onto a cooling rack and cool.
Toast the coconut in a dry frying pan over medium heat, stirring until lightly browned. Let cool on a plate.
Mix the cream cheese with a spoon or blender with the sugar and vanilla extract until smooth.
Spread the topping over the cake and sprinkle with coconut or sweets.
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