INGREDIENTS

1 1/4 cups Milk Powder or Skimmed Milk Powder

1 1/4 cups Potato Flour

1 cup Caster Sugar

1 teaspoon Bicarbonate Soda  

1/4 cup Butter

1/2 cup Grated Coconut

2 Mashed Bananas

1/2 cup Yogurt

Finely Grated Rind of One Lemon and One Orange

1/2 cup Chopped Roasted Hazelnuts

PREPARATION

Butter and flour 10-inch cake tin, or for a deeper cake, an 8-inch tin.

Set ovento 330 F.

Sift togetherthe milk powder or skimmed milk powder, potato flour, sugar and bicarbonate soda.

Meltthe butter and toast the coconut in it.

Mash the bananas and mix in the yogurt, rind and butter-toasted coconut.

Add the dry ingredients and nuts and beat with a spoon.

Pour into tin and bake 20 to 30 mins. Rest ten minutes and turn out onto rack.

When cool, split and fill with whipped cream and fresh fruit, and/or jam. You can also ice it and cover with fresh soft grated coconut for dramatic effect.