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8. Bake
Place the pan in the center of your oven and bake for 35 to 45 minutes.
Check for doneness by inserting a toothpick in the center—if it comes out clean or with just a few moist crumbs, the cake is ready.
Oven Tip: If the top is browning too quickly, loosely tent with foil in the last 10 minutes.
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9. Cool & Serve
Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.
• The cake will be moist, tender, and slightly dense—perfect for slicing.
• Once fully cooled, slice and serve as-is, or with a dollop of yogurt or coconut cream.
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Storage Tips
• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for up to 5 days. Just bring it to room temperature before serving.
• Freezer: Slice and wrap individually for quick snacks. Thaw overnight or reheat gently.
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