Growing up, any time we had leftover plantains we’d warm it up in the microwave and eat it with puttu or we’d slice them in halves, coat them in a seasoned batter and fry them to make ethakka appam (pazham boli is what I grew up calling it) 😋 It reminds me of pondering what to do with a bunch of overripe bananas and inevitably ending with a go-to banana bread recipe. These floating memories led me to test and create this Ethakka Appam Pound Cake with Coconut Cream Frosting ✨I’ve been working on this recipe for awhile and finally feel I got it to taste how I wanted it to! It’s lightly sweet from mashed ripe plantains and grated coconut and features warm spices like ginger, cardamom, and cumin along with black sesame seeds and vanilla. The coconut cream frosting with orange zest on top reminds me so much of thenga paal (seasoned coconut milk) and, I feel, pairs deliciously with the pound cake. I can’t wait for you to make this recipe and hear what you think 🙌🏾
As always, if you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have. Tag me if you make it!
- Ripe Plantains, 2, steamed then mashed
- Grated Coconut, 1 cup
- WET INGREDIENTS
- Unsalted Butter, 3 sticks, softened
- Sour Cream, 1/2 cup
- Sugar, 2 cups
- Brown Sugar, 1/2 cup
- Eggs, 6 eggs
- Vanilla Extract, 1 tbsp
- DRY INGREDIENTS
- AP Flour, 3 cups
- Baking Powder, 1 tsp
- Salt, 1/2 tsp
- Black Sesame Seeds, 1 tbsp
- Ginger Powder, 1 tsp
- Green Cardamom, 10-12 pods, ground
- Ground Cumin, 1/2 tsp
- Turmeric Powder, 1/2 tsp
- COCONUT CREAM FROSTING
- Coconut Milk, 1 cup (Chaokoh brand)
- Vanilla Extract, 1 tsp
- Cream Cheese, 1 cup
- Powdered Sugar, 1/2 cup
- Pinch of turmeric powder
- Pinch of salt
1. In a mixing bowl, finely mash the steamed plantains. Add in the grated coconut then place in the refrigerator so the plantains get cold.
2. In a stand mixer or using a hand mixer on medium high speed, place the softened butter in a large mixing bowl and cream it until it turns pale in color (about 3-4 minutes). On medium speed, add in the sour cream and sugars and mix until the ingredients evenly combine.
3. One by one, add in the eggs, only adding the next egg once the first egg is fully blended in. Finally, mix in the vanilla, mashed plantains, and coconut just until evenly incorporated.
4. In a separate bowl, whisk together all of the dry ingredients.
5. Cup by cup on low speed, add the dry ingredients to the wet ingredients. Don't over-mix the batter - blend just until the flour is fully incorporated.
6. Grease a bundt pan with butter or grease and line two 9" loaf pans with parchment paper. Fill the pans until about 2/3 of the way full. Bake at 325 degrees farenheit for about 1 hour and 15 minutes on the lowest rack. Do not open the oven while baking - only open around the 1 hour mark and insert a toothpick to check if the cake is done. If the toothpick comes out clean, it's done.
7. Let the cake cool completely before turning it over onto a wire rack for cooling further.
8. To make the frosting, use a hand mixer on medium high speed and blend all of the ingredients until thick and blended evenly. Frost the cake once completely cool. Refrigerate and serve.