Drunk slices of banana and coconut

Preparation steps

• Bananas For this cake, do not use bananas whose skin is healthy yellow, but should be dark and even black. You’ve probably thrown away such bananas many times thinking they’re done, but just such bananas are an integral part of this recipe. :) Alcohol As for alcohol, use white rum for the biscuit, preferably Malibu (coconut + white rum). If you do not have, then prepare with plain rum. Banana and / or coconut liqueur is not mandatory, but if you have it, then it will be great, it will enrich the whole aroma of the cake. Tip: Since a larger amount of alcohol is added to the syrup at the end, the cake is not for children, but you can adjust it by adding rum to the syrup while it is cooking, and cooking it at a low temperature to allow the alcohol to evaporate, about a few minutes is enough. This way the syrup will taste light but you will be able to offer it to children :) If it is only for adults then add the rum at the end without cooking as described in the procedure.
• Mix eggs with sugar and oil for about 1 minute. Add all the other ingredients and mix until you get a fine mixture. As soon as you peel the bananas, chop them and add them to the mixture so that they do not darken.
• Grease the appropriate mold with oil and add greaseproof paper, then re-oil over the paper and then shake the mixture. There was too much mixture so apart from the square rule I also had a small round thin stake.
• Place the oven in a preheated oven at 165 C. Bake for about 35-45 minutes depending on the oven and if you use a fan. Don't be afraid if the stake darkens a lot, this is normal, the stake will not be hard :) Never open the oven for the first 20 minutes. To make sure that the stake is baked from the inside, stick the toothpick, if it is wet, when you take it out, put the stake back in the oven at a slightly higher temperature of around 175 C. The toothpick must be dry.
• Prepare the syrup: Add butter and sugar and water to a small saucepan and bring to the boil, stirring, to melt the sugar completely. Then remove from the heat and add rum and liqueur. Stir.
• Immediately carefully shake the baked cake on a plate on which the cake will remain for serving, because due to its softness you will not be able to move it from plate to plate. Carefully peel off the paper. Then add the syrup to the top of the cake with a spoon.
• Allow to cool. I know it's hard to resist but you'll have to let it cool completely before cutting, the stake is wet, soft and will fall apart if you cut it while it's still warm. :)