Looking for a delightful tropical dessert? The banana coconut cake is the answer! It’s a delightful blend of sweet and nutty flavors and simple to prepare. Various versions are available, including the classic banana and coconut and the more exotic Vietnamese banana cake.
Whether you’re a fan of layer cakes or sheet cakes, there’s a recipe out there for you. So why not try making a banana coconut cake this weekend? You won’t regret it!
Key Banana Coconut Cake Ingredients & Why
Ripe bananas sweeten and moisten banana coconut cake while providing fiber and essential nutrients.
Adding tropical flavor and texture, coconut is a key element in banana coconut cake. It’s a good source of fiber and essential vitamins and minerals.
Creamed with sugar, butter enriches banana coconut cake, enhancing its flavor.
Granulated sugar sweetens the batter when creamed with butter.
Binding ingredients and enhancing texture and flavor, eggs play a vital role in banana coconut cake.
For structural support, cake flour or all-purpose flour is used. Cake flour yields a more tender cake.
As a leavening agent, baking soda reacts with banana acids, causing the cake to rise, creating a light and fluffy texture.
Some recipes use buttermilk for tanginess and moisture, aiding the cake’s rise through a reaction with baking soda.
Enhancing flavor, vanilla extract is incorporated into the cake batter alongside other ingredients.
How Do You Make The Best Banana Coconut Cake?
- Cream shortening and sugar until fluffy in a bowl. Beat in eggs for 2 minutes, then add bananas and vanilla, beating for another 2 minutes.
- Blend dry ingredients with buttermilk in alternation. Optionally, fold in pecans. Transfer into two greased, floured 9-inch round baking pans and generously sprinkle with coconut.
- Bake at 375°F for 25-30 minutes, using foil to cover the cake during the last 10 minutes. Afterward, let it cool in the pans for 15 minutes before transferring to a wire rack, keeping the coconut side up for best results.
- Combine shortening and butter in a bowl, then add the remaining frosting ingredients. Mix on low, followed by high for 5 minutes. Assemble the cake on a plate: first layer with coconut down, spread frosting, second layer coconut up, and frost the sides, revealing the coconut center.
Pro Tips For Making Banana Coconut Cake Recipe
- Opt for ripe bananas: The riper, the sweeter your cake. Mash them thoroughly before adding to the batter.
- Layer dry and wet ingredients: Alternate dry with buttermilk for a well-mixed batter, avoiding overworking.
- Gently fold in coconut: Add shredded coconut with care to avoid overmixing.
- Toast coconut: Enhance flavor and add crunch. Heat a skillet, stir until light golden.
- Go for cream cheese frosting: Complements the cake’s sweetness. Mix room-temperature butter and cream cheese, add sugar and extracts, beat until fluffy. Top with toasted coconut flakes.
- Line with parchment paper: Prevent sticking by placing parchment paper at the pan’s bottom.
- Cool the cake before frosting: Ensure it’s completely cool to prevent frosting from melting or sliding.
How to Store Banana Coconut Cake
- Let the cake cool fully before storing.
- Keep it in an airtight container to maintain freshness.
- Store at room temperature for 3-4 days or freeze for up to 2 weeks for extended storage.
Can You Freeze Banana Coconut Cake?
To preserve your banana coconut cake, freeze it in an airtight container for up to two months. For longer storage, follow the same process. To enjoy, thaw in the fridge overnight or use a quick microwave to replicate that fresh-from-the-oven taste.
Frequently Asked Questions About Banana Coconut Cake
Can you make this cake in advance?
Bananas work wonders in keeping your cake moist. Simply store it in an airtight container until you’re ready to serve.
Can I change the glaze on a banana coconut bundt cake?
Consider skipping the glaze and opt for a caramel drizzle instead.
How do you make a banana coconut cake?
Craft a speedy banana coconut cake by mashing ripe bananas and blending them with coconut oil, honey, eggs, vanilla, flour, cinnamon, salt, and shredded coconut. Bake for less than 30 minutes, and finish it off with a luscious layer of chocolate frosting.
Banana Coconut Cake Recipe
- 3/4 cup shortening
- 1-1/2 cups sugar
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup chopped pecans, optional
- 1 cup 1 cup sweetened shredded coconut
butter cream frosting:
- 1/2 cup shortening
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup cold evaporated milk
- Start by whipping the shortening and sugar in a bowl until they're fluffy. Then, beat in the eggs for 2 minutes. Finally, incorporate the bananas and vanilla into the mix, and beat for an additional 2 minutes.
- Start by blending the dry ingredients and adding them alternately with buttermilk to the creamed mixture. Ensure a thorough mix, and if desired, incorporate pecans. Finally, transfer the batter into two greased and floured 9-inch round baking pans and top each with a generous sprinkle of coconut.
- To achieve the perfect cake, bake at 375°F for 25-30 minutes. During the final 10 minutes, loosely cover with foil. After baking, allow it to cool in the pans for 15 minutes before placing it on a wire rack with the coconut side up.
- Begin by creaming the shortening and butter in a bowl. Then, incorporate the remaining frosting ingredients, starting with low-speed mixing and progressing to high-speed for 5 minutes. Next, position the first cake layer on a cake plate with the coconut side down and generously apply a layer of frosting. Place the second layer, coconut side up, and proceed to frost the sides, leaving the coconut center visible.