Tropical Delight: Easy Banana Coconut Cake Recipe

Sweet banana coconut cake revolutionizes ordinary ingredients into an extraordinary dessert that promises pure tropical delight.

Creamy coconut undertones weave through soft, moist banana layers, creating a harmonious blend of island-inspired flavors.

Each slice promises a luxurious experience that dances between familiar comfort and exotic excitement.

The recipe combines classic baking techniques with unexpected tropical notes that elevate traditional cake expectations.

Moisture and richness emerge from carefully selected ingredients that complement each other’s natural characteristics.

Ingredients blend seamlessly, producing a tender crumb that melts deliciously on your palate.

Light and decadent, this cake brings sunshine to any gathering with its irresistible aroma and complex flavor profile.

Why Banana Coconut Cake Is a Flavor Combo You’ll Love

• Tropical Flavor Explosion: Packed with ripe bananas and coconut, this cake delivers a delightful island-inspired taste that transports your taste buds to a sunny beach paradise.
• Super Moist and Tender Texture: The low baking temperature and blended bananas create an incredibly soft, melt-in-your-mouth cake that stays perfectly moist and never feels dry.
• Simple One-Bowl Wonder: With straightforward mixing techniques and minimal dishes, this recipe is perfect for home bakers of all skill levels, offering an easy yet impressive dessert that looks and tastes professionally made.
• Versatile Crowd-Pleaser: Suitable for afternoon tea, casual gatherings, or a comforting weekend treat, this cake appeals to both kids and adults with its familiar yet exciting flavor combination.

Ingredients That Make Banana Coconut Cake Special

• Bananas: Ripe and soft bananas provide natural sweetness and moisture to the cake.
• Eggs: Essential for binding and creating a light, fluffy texture.
• Lime Zest, Lime Juice: Bright citrus flavor that adds freshness and balances the sweetness.

• Granulated Sugar, Muscovado Sugar: Combination of sugars offers depth of flavor and helps with caramelization.
• Flour: Provides structure and creates the cake's base.
• Grated Coconut: Adds tropical texture and nutty flavor to the cake.
• Baking Powder: Helps the cake rise and creates a soft, tender crumb.

• Neutral Oil, Melted Butter: Combination ensures moisture and rich flavor in the cake.

How to Bake This Tropical Cake the Simple Way

Step 1: Prepare Oven

Warm up the oven to 150°C (300°F) to create the perfect baking environment for a moist, delightful cake.

Step 2: Create Wet Mixture

• Eggs
• Granulated sugar
• Muscovado sugar
• Lime zest

Whisk until the mixture turns light and frothy.

Mash three ripe bananas and fold into the egg mixture.

• Neutral oil
• Melted butter

Stir until smooth and well combined.

Step 3: Combine Dry Ingredients

• Flour
• Grated coconut
• Baking powder

Gently fold the dry ingredients into the wet mixture, avoiding overmixing to keep the batter light and smooth.

Step 4: Set Up Cake Tin

Grease and flour a cake tin thoroughly.

Pour the batter into the tin, spreading it evenly.

Step 5: Add Final Decorations

Sprinkle extra grated coconut over the top of the batter.

Slice the remaining banana in half.

Dip banana halves in lime juice to prevent browning.

Arrange banana slices decoratively on top of the batter.

Step 6: Bake the Cake

Place the cake in the preheated oven.

Bake for about 55 minutes.

Check doneness by inserting a knife or skewer into the center- it should come out clean.

Allow the cake to cool in the pan for 5 minutes.

Transfer to a wire rack and let it cool completely.

Step 7: Serve and Enjoy

Slice the cake and serve at room temperature.

Optionally, dust with powdered sugar or add a dollop of whipped cream.

Tips That Make Your Banana Cake Extra Moist

• Banana Selection: Choose overripe bananas with dark brown spots for maximum sweetness and deeper flavor.
• Moisture Magic: Fold ingredients gently to maintain air pockets, guaranteeing a light, tender cake texture.
• Coconut Control: Toast grated coconut beforehand to intensify its nutty aroma and enhance overall taste profile.
• Temperature Precision: Use room temperature eggs and butter for smoother batter and more even baking results.
• Storage Secret: Wrap cooled cake tightly in plastic wrap to preserve moisture and keep it fresh for several days.

Storing and Reheating Banana Coconut Cake the Right Way

• Refrigerate: Wrap the cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 4 days to maintain freshness and prevent drying out.
• Freeze: Slice the cake before freezing for easier portioning. Wrap each slice individually in plastic wrap, then place in a freezer-safe bag. Frozen cake stays delicious for 2-3 months.
• Reheat: Warm individual slices in the microwave for 15-20 seconds, or place in a preheated oven at 150°C (300°F) for 5-7 minutes to restore moisture and bring back the cake's original soft texture.

What Complements This Lush Cake Recipe

• Tropical Rum Twist: Pair this banana coconut cake with a chilled piña colada or a smooth Caribbean rum. The cocktail's creamy coconut and pineapple notes will beautifully complement the cake's tropical flavors.
• Coffee Companion: Serve alongside a rich, medium-roast Colombian coffee. The coffee's caramel undertones and slight acidity will enhance the cake's sweet banana and coconut profile.
• Creamy Vanilla Delight: Top a slice with a scoop of vanilla bean ice cream. The cold, smooth texture and pure vanilla flavor will create a perfect contrast with the warm, textured cake.
• Fresh Fruit Finale: Garnish with fresh passion fruit or mango slices. These bright, tangy fruits will cut through the cake's sweetness and add a zesty tropical dimension.

Banana Coconut Cake Variants Worth Baking Again

• Tropical Banana Crunch: Incorporate toasted macadamia nuts and add a drizzle of passion fruit glaze for an extra Caribbean-inspired flavor profile.
• Chocolate Coconut Banana Delight: Mix in dark chocolate chips and replace half the flour with cocoa powder to create a rich, decadent variation with deep chocolate undertones.
• Spiced Rum Banana Cake: Include a splash of dark rum in the batter, sprinkle ground cinnamon and nutmeg, and top with a caramel rum sauce for a warm, boozy version that amplifies the banana's natural sweetness.
• Vegan Coconut Banana Cake: Substitute eggs with mashed chia seeds, use coconut oil instead of butter, and swap regular flour for gluten-free almond flour to create a plant-based alternative that maintains the cake's moist texture.

Banana, Coconut Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 40 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Silky banana coconut cake brings tropical paradise to your dessert table. Rich layers of moist banana and fragrant coconut create a delightful escape with each luscious bite you savor.

---

Ingredients

Scale 1x2x3x

Fruits and Flavor Enhancers:

• 4 bananas
• 2 limes (zest and juice)

Dry Ingredients:

• 130 g (4.6 oz) flour
• 70 g (2.5 oz) grated coconut
• 120 g (4.2 oz) granulated sugar
• 30 g (1.1 oz) muscovado sugar
• 5 g (0.2 oz) baking powder

Wet Ingredients:

• 2 eggs
• 40 g (1.4 oz) neutral oil
• 80 g (2.8 oz) melted butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by setting the temperature to 150°C (300°F), which will create an ideal baking atmosphere for a delicate, tender cake.
2. Combine eggs, granulated sugar, muscovado sugar, and lime zest in a large mixing bowl, whisking vigorously until the mixture transforms into a pale, airy foam.
3. Puree three ripe bananas and incorporate them into the sugar-egg mixture, ensuring a smooth, integrated texture that enhances the cake’s natural sweetness.
4. Gently introduce neutral oil and melted butter, stirring until the liquid ingredients form a harmonious, glossy emulsion.
5. In a separate vessel, blend flour, grated coconut, and baking powder, creating a dry mixture that will provide structure and tropical nuance to the cake.
6. Delicately fold the dry ingredients into the wet mixture, using gentle circular motions to prevent overworking the batter and maintain its light, delicate consistency.
7. Prepare the cake tin by thoroughly coating it with grease and flour, then carefully transfer the batter, spreading it evenly to ensure uniform baking.
8. Sprinkle additional grated coconut across the surface, creating a textural landscape that adds visual interest and crunch.
9. Slice the remaining banana, brushing it with lime juice to prevent discoloration, then artfully arrange the pieces atop the batter.
10. Position the cake in the preheated oven and bake for approximately 55 minutes, monitoring for a golden hue and checking doneness with a clean skewer.
11. Allow the cake to rest in the pan for a brief 5-minute interval before transferring to a wire rack, permitting complete cooling and optimal texture development.

Notes

• Dive into a tropical paradise with this moist banana and coconut cake that transforms simple ingredients into a delightful dessert.
• Overripe bananas become the secret weapon, infusing natural sweetness and creating an incredibly tender crumb.
• Fresh lime zest and juice brighten the flavor profile, cutting through the richness and adding a subtle citrusy spark.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Global

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 28 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg