This banana coconut cake recipe is the kind of dessert that disappears from the cake stand before you finish washing the mixing bowls.
Two tender layers of banana cake studded with coconut get stacked with a fluffy coconut cream cheese frosting.
I first made it when I had a counter full of spotty bananas and a bag of shredded coconut that needed using up.
That little experiment turned into the cake my family now asks for on birthdays, Sundays, and any other excuse we can find.
The crumb is soft and moist thanks to buttermilk and ripe bananas, and the toasted coconut on the outside adds a nutty crunch.
If you love banana and coconut together, you will also want to try my Hawaiian banana bread, which uses the same flavor pairing in loaf form.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour 30 minutes (includes cooling) |
| Servings | 12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Banana Coconut Cake Recipe
This cake brings together two flavors that were made for each other, and it does it with simple steps and everyday ingredients.
Here is what makes it a keeper.
- Incredibly moist: Ripe bananas and buttermilk keep the crumb soft for days.
- Real tropical flavor: Coconut shows up in the batter, the frosting, and the toasted coating.
- Beginner friendly: There is no fancy technique, just creaming, mixing, and folding.
- Perfect texture contrast: Soft cake, creamy frosting, and crunchy toasted coconut in every bite.
- Great for gatherings: It looks impressive on a cake stand and serves a crowd.
- Uses up ripe bananas: It is a delicious reason to stop letting bananas go to waste.
You might also enjoy: Coconut Cake Recipe
Ingredients
Here is everything you need for the cake, the frosting, and the toasted coconut finish.
Use very ripe bananas with plenty of brown spots, and save any extras for my chocolate chip banana muffins.
- 2 1/2 cups all-purpose flour (300 g), for the cake
- 1 1/2 teaspoons baking powder, for the cake
- 1/2 teaspoon baking soda, for the cake
- 1/2 teaspoon salt, for the cake
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, for the cake
- 1 1/2 cups granulated sugar, for the cake
- 3 large eggs, at room temperature, for the cake
- 1 1/2 cups mashed ripe bananas (about 3 large bananas), for the cake
- 1 1/2 teaspoons pure vanilla extract, for the cake
- 1 teaspoon coconut extract, for the cake
- 3/4 cup buttermilk, at room temperature, for the cake
- 1 cup sweetened shredded coconut, for the batter
- 1 tablespoon unsalted butter, for greasing the pans
- 8 ounces cream cheese, softened, for the frosting
- 1/2 cup (1 stick) unsalted butter, softened, for the frosting
- 4 cups powdered sugar, sifted, for the frosting
- 1 teaspoon pure vanilla extract, for the frosting
- 1/2 teaspoon coconut extract, for the frosting
- 1 to 2 tablespoons full-fat coconut milk, for thinning the frosting
- 1 pinch of salt, for the frosting
- 1 1/2 cups sweetened shredded coconut, for toasting and coating the cake
Kitchen Equipment Needed
You do not need anything complicated for this cake. A few basics make the baking and frosting much smoother.
- Two 9-inch round cake pans
- Parchment paper rounds for lining the pans
- An electric hand mixer or a stand mixer
- A offset spatula for spreading frosting
- A wire cooling rack
- An optional cake turntable for easier frosting
- A rimmed baking sheet for toasting the coconut
- Large and medium mixing bowls
- A fork or potato masher for the bananas
- Measuring cups, measuring spoons, and a fine mesh sieve
Read Also: Vanilla Bundt Cake
Recommended Products for This Recipe
These are my personal recommendations based on years of baking cakes in my own kitchen.
If you ever want a different finish, my buttercream frosting works beautifully on these layers too.
1. USA Pan 9 Inch Round Cake Pan
I reach for these pans because they bake layers evenly and release cleanly, so you get flat, golden tops that are easy to stack.
The sturdy aluminum also resists warping over time.
2. Baker’s Angel Flake Sweetened Coconut
Sweetened flake coconut stays soft inside the batter and toasts to a gorgeous golden brown on the outside.
It gives this cake the classic coconut flavor people expect.
3. Nielsen-Massey Pure Vanilla Extract
Vanilla rounds out the banana and coconut flavors, and a good extract makes a noticeable difference in a cake like this.
A little goes a long way, so a bottle lasts through many bakes.
4. Nordic Ware Natural Aluminum Half Sheet Pan
This pan is perfect for toasting the coconut, because the light aluminum browns it evenly without scorching the edges.
I also use it for catching drips and for countless other bakes.
Step-by-Step Instructions: How to Make Banana Coconut Cake
1. Prepare the Oven and Pans
- Move an oven rack to the center position and preheat the oven to 350°F (175°C).
- Grease the bottom and sides of both 9-inch round cake pans with the 1 tablespoon of butter.
- Press a parchment paper round into the bottom of each pan, then lightly grease the parchment.
2. Toast the Coconut for the Topping
- Spread the 1 1/2 cups of coconut for the topping in a single layer on a rimmed baking sheet.
- Bake for 5 to 8 minutes, stirring every 2 minutes, until the edges turn golden brown and the coconut smells nutty.
- Watch it closely at the end, because coconut goes from golden to burnt very quickly.
- Slide the toasted coconut onto a cool plate and set it aside to cool completely.
3. Mash the Bananas
- Peel the ripe bananas and place them in a medium bowl.
- Mash them with a fork or potato masher until mostly smooth, with a few small lumps for texture.
- Measure out 1 1/2 cups of mashed banana and set the bowl aside.
4. Whisk the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon salt.
- Whisk for about 30 seconds so the leavening is evenly distributed.
- Set the bowl aside for the moment.
5. Cream the Butter and Sugar
- In a separate large bowl, beat the 3/4 cup softened butter and the granulated sugar with an electric mixer on medium speed.
- Beat for 3 to 4 minutes, until the mixture looks pale, fluffy, and noticeably lighter in color.
- Scrape down the sides and bottom of the bowl with a rubber spatula halfway through.
6. Add the Eggs and Flavorings
- Add the eggs one at a time, beating for about 30 seconds after each egg until fully blended.
- Beat in 1 1/2 teaspoons vanilla extract and 1 teaspoon coconut extract.
- Add the mashed bananas and mix on low speed just until combined. The batter may look slightly curdled, and that is completely normal.
7. Alternate the Flour and Buttermilk
- With the mixer on low speed, add about one third of the flour mixture to the batter.
- Pour in half of the buttermilk and mix until just combined.
- Add another third of the flour mixture, then the remaining buttermilk, then the last of the flour.
- Stop mixing as soon as you no longer see dry streaks, because overmixing makes the cake tough.
8. Fold in the Coconut
- Add the 1 cup of shredded coconut for the batter.
- Use a rubber spatula to fold it in gently with a few strokes until it is evenly distributed.
- Scrape the bottom of the bowl once to make sure no flour is hiding there.
9. Fill the Pans and Bake
- Divide the batter evenly between the two prepared pans. A kitchen scale helps, but eyeballing works fine too.
- Smooth the tops with the back of a spoon and tap each pan gently on the counter to release large air bubbles.
- Bake for 28 to 32 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the tops brown too quickly, loosely tent the pans with foil for the last 8 minutes.
10. Cool the Layers
- Let the cakes cool in their pans on a wire rack for 15 minutes.
- Run a thin knife around the edges, then flip each cake onto the rack and peel off the parchment.
- Cool the layers completely, about 45 minutes, before frosting. Warm cake will melt the frosting.
11. Make the Coconut Cream Cheese Frosting
- In a large bowl, beat the 8 ounces of softened cream cheese and 1/2 cup softened butter on medium speed for 2 minutes, until smooth and creamy.
- Reduce the speed to low and add the sifted powdered sugar, 1 cup at a time, mixing until combined after each addition.
- Add 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and the pinch of salt.
- Beat on medium-high for 1 to 2 minutes until fluffy, then add the coconut milk 1 tablespoon at a time if the frosting is too stiff to spread.
12. Assemble the Cake
- Place one cake layer on a serving plate or cake stand, flat side up.
- Spread about 1 cup of frosting over the top with an offset spatula, all the way to the edges.
- Place the second layer on top, flat side down, and press lightly so it sits level.
- Spread a thin layer of frosting over the top and sides to seal in the crumbs, then chill for 15 minutes.
13. Frost, Coat, and Serve
- Cover the cake with the remaining frosting, using the offset spatula to make soft swoops on top.
- Press the cooled toasted coconut gently onto the sides and sprinkle it over the top.
- Chill for 20 minutes to help the frosting set, then slice with a sharp knife wiped clean between cuts.
For a richer coconut crumb, try: Cream Of Coconut Cake
Tips for The Best Banana Coconut Cake
A few small habits make the difference between a good cake and a great one, and I picked up the cream cheese frosting method from my classic carrot cake with cream cheese frosting.
- Use very ripe bananas: Peels that are heavily speckled give the sweetest flavor and the moistest crumb.
- Bring ingredients to room temperature: Eggs, buttermilk, and butter blend smoothly and create a more even texture.
- Measure the flour carefully: Spoon it into the measuring cup and level it off, or weigh it, so the cake does not turn dry.
- Do not overmix: Stop as soon as the flour disappears for a tender cake.
- Cool the layers completely: Frosting a warm cake causes it to slide and turn greasy.
- Sift the powdered sugar: This keeps the frosting silky with no lumps.
- Toast the coconut ahead: It can be done a day in advance and stored in an airtight container.
Serving Suggestions
This cake is the star of any dessert table, and it pairs well with something cold or something bright.
Slice it generously and let it come to room temperature for the creamiest bite.
- Serve each slice with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream.
- Add fresh sliced banana or a few pineapple chunks on the side for a fruity contrast.
- Pair with hot coffee, black tea, or iced tea for an afternoon treat.
- Present the cake on a cake stand for birthdays, baby showers, and holiday gatherings.
- Offer a mango or passion fruit drink on the side for a tropical theme.
Pair it with: Pina Colada Cupcakes
Variations of Banana Coconut Cake
Once you have the classic version down, it is easy to switch things up, and the tropical twist in my pineapple quick bread was my inspiration for several of these ideas.
- Nutty crunch: Fold 1/2 cup of chopped macadamia nuts or pecans into the batter.
- Cupcakes: Fill lined muffin cups two thirds full and bake at 350°F for 18 to 20 minutes.
- Sheet cake: Bake the batter in a greased 9×13-inch pan for 35 to 40 minutes and frost the top.
- Banana filling: Layer thin banana slices tossed in a little lemon juice between the cake layers.
- Rum kick: Replace the vanilla in the frosting with 1 tablespoon of dark rum for an adult twist.
- Naked style: Frost only the top and between the layers for a rustic look and less sweetness.
Storage and Reheating
Because the frosting contains cream cheese, the finished cake should be kept chilled once it has sat out for a while.
Let slices sit at room temperature for 20 to 30 minutes before serving so the flavors and texture come back to life.
- Room temperature: Keep the frosted cake covered for up to 2 hours.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 2 months, then thaw overnight in the fridge.
- Frosted slices: Freeze individual slices on a tray until firm, then wrap them well for up to 1 month.
- Reheating: For a warm slice, microwave on 50 percent power for 10 to 15 seconds.
Read Also: Tres Leches Cake Recipe
Nutritional Facts
These numbers are estimates for one of 12 slices, including the frosting and toasted coconut, and they will vary based on the brands you use.
If you enjoy comparing cake options, my orange almond cake is another dessert worth checking out.
- Calories: about 710
- Total fat: about 33 g
- Carbohydrates: about 98 g
- Sugar: about 72 g
- Protein: about 7 g
- Fiber: about 3 g
Health Benefits of Key Ingredients
This is a celebration cake, so it is not health food, but a few of the ingredients do bring something nutritious to the table.
Here is a look at the highlights.
- Bananas: They provide potassium, vitamin B6, and a little fiber.
- Coconut: It contributes fiber and manganese, a mineral that supports bone health.
- Eggs: They offer protein and choline, which is important for brain health.
- Buttermilk: It adds a bit of calcium and protein along with its tender texture.
- Cream cheese: It supplies small amounts of vitamin A and protein.
For a lighter bite, try: High Protein Banana Bread
FAQs About Banana Coconut Cake
1. Can I use frozen bananas for this cake?
Yes, frozen bananas work well. Thaw them completely, drain off the extra liquid, and then mash them.
2. Can I use unsweetened coconut instead of sweetened?
You can, but the cake will taste less sweet and the coconut will be a bit drier.
If you switch, add an extra tablespoon or two of sugar to the batter and toast the unsweetened coconut a little less.
3. What can I use if I do not have buttermilk?
Stir 2 teaspoons of lemon juice or white vinegar into 3/4 cup of whole milk and let it sit for 5 minutes. It will curdle slightly and work as a great substitute.
4. Can I make this cake ahead of time?
Yes, you can bake the layers a day or two ahead and keep them wrapped at room temperature.
Frost the cake on the day you plan to serve it for the freshest look.
5. How ripe should the bananas be?
They should be soft with lots of brown speckles, or even mostly brown.
I follow the same ripeness rule in my chai spiced banana bread, and it never fails to deliver big banana flavor.
Banana Coconut Cake
Ingredients
- 2 1/2 cups all-purpose flour 300 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 1 1/2 cups granulated sugar
- 3 large eggs at room temperature
- 1 1/2 cups mashed ripe bananas about 3 large bananas
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 3/4 cup buttermilk at room temperature
- 1 cup sweetened shredded coconut for the batter
- 1 tablespoon unsalted butter for greasing the pans
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter 1 stick, softened
- 4 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1 to 2 tablespoons full-fat coconut milk for thinning the frosting
- 1 pinch salt
- 1 1/2 cups sweetened shredded coconut for toasting and coating the cake
Equipment
- Two 9-inch round cake pans
- Parchment paper rounds for lining the pans
- Electric hand mixer or stand mixer
- Offset spatula for spreading frosting
- Wire cooling rack
- Cake turntable (optional) for easier frosting
- Rimmed baking sheet for toasting the coconut
- Large and medium mixing bowls
- Fork or potato masher for mashing the bananas
- Measuring cups, measuring spoons, and fine mesh sieve
Method
- Move an oven rack to the center position and preheat the oven to 350°F (175°C). Grease the bottom and sides of both 9-inch round cake pans with 1 tablespoon of butter, press a parchment paper round into each pan, then lightly grease the parchment.
- Spread the 1 1/2 cups of topping coconut in a single layer on a rimmed baking sheet and bake for 5 to 8 minutes, stirring every 2 minutes, until golden brown and nutty. Watch closely at the end, then slide onto a cool plate to cool completely.
- Peel the ripe bananas and mash them with a fork or potato masher in a medium bowl until mostly smooth with a few small lumps. Measure out 1 1/2 cups of mashed banana and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon salt for about 30 seconds so the leavening is evenly distributed. Set aside.
- In a separate large bowl, beat the 3/4 cup softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy. Scrape down the sides and bottom of the bowl halfway through.
- Add the eggs one at a time, beating about 30 seconds after each until blended, then beat in the 1 1/2 teaspoons vanilla and 1 teaspoon coconut extract. Add the mashed bananas and mix on low just until combined; the batter may look slightly curdled, which is normal.
- With the mixer on low, add one third of the flour mixture, then half the buttermilk, then another third of the flour, the remaining buttermilk, and the last of the flour. Stop mixing as soon as no dry streaks remain, because overmixing makes the cake tough.
- Add the 1 cup of shredded coconut for the batter and fold it in gently with a rubber spatula until evenly distributed, scraping the bottom of the bowl once to catch any hidden flour.
- Divide the batter evenly between the prepared pans, smooth the tops with the back of a spoon, and tap each pan gently on the counter to release large air bubbles. Bake for 28 to 32 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs; tent with foil for the last 8 minutes if browning too quickly.
- Let the cakes cool in their pans on a wire rack for 15 minutes, run a thin knife around the edges, then flip each cake onto the rack and peel off the parchment. Cool completely, about 45 minutes, before frosting.
- Beat the 8 ounces softened cream cheese and 1/2 cup softened butter on medium speed for 2 minutes until smooth. Reduce speed to low and add the sifted powdered sugar 1 cup at a time, then add 1 teaspoon vanilla, 1/2 teaspoon coconut extract, and the pinch of salt. Beat on medium-high for 1 to 2 minutes until fluffy, adding coconut milk 1 tablespoon at a time if too stiff to spread.
- Place one cake layer on a serving plate or cake stand, flat side up, and spread about 1 cup of frosting over the top all the way to the edges. Place the second layer on top, flat side down, press lightly so it sits level, then spread a thin layer of frosting over the top and sides to seal in the crumbs and chill for 15 minutes.
- Cover the cake with the remaining frosting, making soft swoops on top with an offset spatula, then press the cooled toasted coconut gently onto the sides and sprinkle it over the top. Chill for 20 minutes to set the frosting, then slice with a sharp knife wiped clean between cuts.
Nutrition
Notes
- Use very ripe bananas with heavily speckled or mostly brown peels for the sweetest flavor and moistest crumb.
- Bring the eggs, buttermilk, and butter to room temperature so they blend smoothly and create a more even texture.
- Measure the flour carefully by spooning it into the cup and leveling it off, or weigh it at 300 g, so the cake does not turn out dry.
- Do not overmix the batter; stop as soon as the flour disappears for a tender cake.
- Cool the layers completely before frosting, because a warm cake causes the frosting to slide and turn greasy.
- Sift the powdered sugar to keep the frosting silky with no lumps.
- The toasted coconut can be made a day in advance and stored in an airtight container.
- Because the frosting contains cream cheese, store the finished cake chilled in an airtight container for up to 4 days, and let slices sit at room temperature for 20 to 30 minutes before serving.
- Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 2 months, then thaw overnight in the fridge; freeze frosted individual slices for up to 1 month.
- Substitute buttermilk by stirring 2 teaspoons of lemon juice or white vinegar into 3/4 cup of whole milk and letting it sit for 5 minutes.
- For variations, fold 1/2 cup chopped macadamia nuts or pecans into the batter, bake as cupcakes at 350°F for 18 to 20 minutes, or bake as a 9×13-inch sheet cake for 35 to 40 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This banana coconut cake is soft, tropical, and generous with flavor in every layer. It is the kind of cake that makes a regular day feel like a celebration.
I hope you give it a try soon, and I would love to hear how it turns out for you. Leave a comment below, and share a photo if you make it!
Recommended:
- Banana Cream Pie Recipe
- Coconut Cream Pie Recipe
- Banana Pudding Pie Recipe
- Coconut Macaroons
- Lemon Custard Cake Recipe
