This recipe takes the flavours and texture of French toast and turns them into a delectable cake, suitable for both breakfast in bed and dessert alike.

Serves 8

For the coconut “bacon”

50g coconut flakes

2 tsp liquid smoke

For the cake

125g butter, softened

⅓ cup / 110g honey

1 tsp vanilla extract

2 free range eggs

4 medium-sized ripe bananas, mashed (approximately 400g)

50g ground almonds

125g spelt or white all-purpose flour

1 tsp baking powder

½ tsp baking soda

Pinch sea salt

For the cinnamon sugar

½ cup caster sugar

2 tsp cinnamon

For serving

Handful of fresh blueberries

  1. Preheat oven to 180°C. Line a 27cm x 27cm / 10” x 10” square cake tin and a baking tray with baking paper.
  2. 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.
  3. Next, make the cake. In the bowl of an electric mixer, beat the butter, honey and vanilla together until pale, light and fluffy.
  4. Next, add the eggs one at a time followed by the mashed bananas.
  5. Next, gradually add in the ground almonds, flour, baking powder, soda and salt. Mix until just combined, being careful not to overmix.
  6. Spoon the batter into the tin and spread out to the sides.
  7. Bake for about 25 minutes, or until golden in colour, springy to the touch and a skewer inserted into the centre comes out clean.
  8. Allow the cake to cool for 10 minutes, before turning out onto a cooling rack.
  9. Meanwhile, make the cinnamon sugar by combining the sugar with the cinnamon on a plate.
  10. Once the cake is cool, place on a chopping board, and cut into quarters. Then cut each quarter in half to form triangles.
  11. Coat each cake triangle in the cinnamon sugar by flipping it over in the sugar on the plate.
  12. 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.
  13. Serve at room temperature. Store in an airtight container in a cool, dry place for up to three days.