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Banana Coconut Cake Recipe

Banana Coconut Cake

iamwinfred
This Banana Coconut Cake is a show-stopping dessert that vanishes before you finish washing the mixing bowls. Two tender layers of banana cake studded with shredded coconut are stacked with a fluffy coconut cream cheese frosting, then finished with a toasted coconut coating for a nutty crunch. Ripe bananas and buttermilk keep the crumb incredibly moist for days, while coconut extract in both the batter and frosting delivers real tropical flavor in every bite. It's beginner friendly, uses everyday ingredients, and is the perfect way to use up spotty bananas.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 710 kcal

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

Ingredients
  

For the Cake

  • 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

For the Coconut Cream Cheese Frosting

  • 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

For the Toasted Coconut Coating

  • 1 1/2 cups sweetened shredded coconut for toasting and coating the cake

Instructions
 

  • 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.

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 9x13-inch sheet cake for 35 to 40 minutes.

Nutrition

Serving: 1SliceCalories: 710kcalCarbohydrates: 98gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mgSodium: 260mgPotassium: 280mgFiber: 3gSugar: 72gVitamin A: 12IUVitamin C: 4mgCalcium: 6mgIron: 8mg
Keyword banana cake recipe, banana coconut cake, coconut cream cheese frosting, ripe banana dessert, tropical layer cake
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