Banana And Coconut Cake Recipe

Dreamy Banana and Coconut Cake Recipe for Sweet Tooth Joy

Sweet memories of tropical vacations dance through this banana and coconut cake that promises pure comfort.

Fragrant coconut flakes sprinkle magic across moist banana layers.

Childhood afternoons spent in grandma’s kitchen inspired this delightful dessert.

Soft crumbs melting on your tongue tell stories of warmth and love.

Each slice whispers secrets of Caribbean sunshine and homemade goodness.

Rich ingredients blend seamlessly, creating a symphony of tropical flavors.

Baking this cake connects you to distant memories and simple joys.

You’ll want to savor every delectable moment of this delicious adventure.

New Ideas For Nigella Banana And Coconut Cake

  • Gluten-Free Coconut Banana Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains rich flavor and moist texture.
  • Vegan Banana Coconut Cake: Substitute eggs with flax eggs, butter with coconut oil, and buttermilk with almond milk to create a plant-based alternative that's equally delicious.
  • Low-Sugar Banana Coconut Cake: Use stevia or monk fruit sweetener instead of sugar, and incorporate sugar-free applesauce to reduce overall calorie content while keeping the cake moist.
  • Tropical Nut-Free Banana Cake: Omit pecans and add dried pineapple chunks or macadamia nuts for a tropical-inspired variation that eliminates nut allergens and introduces new flavor profiles.

Pairing Tips For Nigella Banana And Coconut Cake

  • Pair Creamy Rum Cocktail: Blend smooth coconut rum with pineapple juice and a splash of cream for a tropical drink that echoes the cake's coconut and banana flavors.
  • Enhance Coffee Companion: Serve a medium-roast Colombian coffee with hints of caramel and nuts, complementing the cake's pecan and sweet banana undertones.
  • Elevate Dessert Wine: Select a late-harvest Riesling with gentle sweetness and tropical fruit notes that harmonize perfectly with the cake's rich coconut and banana profile.
  • Boost Gelato Pairing: Offer a scoop of vanilla bean or toasted coconut gelato alongside the cake to amplify its creamy texture and tropical essence.

How To Store Nigella Banana And Coconut Cake Well

  • Store cake in an airtight container for up to 5 days. Cover tightly with plastic wrap to prevent drying out and maintain moisture.
  • Wrap completely in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
  • Individually wrap cake slices in plastic wrap, then place in freezer bag. Defrost individual portions quickly at room temperature for 30-45 minutes.
  • Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, thaw first, then gently warm to preserve soft texture and prevent toughness.

Common Questions About Nigella Banana And Coconut Cake

  • Can I use other nuts instead of pecans?

Yes, you can substitute pecans with walnuts or almonds for a similar crunchy texture.

  • How do I know if my bananas are ripe enough for the cake?

Use bananas with brown or black spots, as they are sweeter and more moist for baking.

  • Is buttermilk necessary for this recipe?

Buttermilk helps create a tender cake, but you can make a substitute by adding 1 tablespoon of vinegar to regular milk and letting it sit for 5 minutes.

  • Can I make this cake gluten-free?

Replace all-purpose flour with a gluten-free flour blend, and ensure your baking powder is gluten-free as well.

Why Nigella Banana And Coconut Cake Stands Out

Why Nigella Banana And Coconut Cake Stands Out
  • Bake with Ease: This banana and coconut cake offers a straightforward process that even novice bakers can master, with clear steps and simple ingredients.
  • Crowd-Pleasing Flavor Combo: The delightful mix of ripe bananas, crunchy pecans, and sweet coconut creates a tropical-inspired dessert that appeals to all taste buds.
  • Versatile Celebration Cake: Perfect for birthdays, potlucks, or weekend gatherings, this cake transforms ordinary moments into special occasions with its rich, comforting taste.
  • No-Stress Preparation: Minimal kitchen equipment needed, with basic mixing techniques that guarantee a delicious result without complex cooking skills.

Nigella Banana And Coconut Cake Ingredients You’ll Need

Cake Base Ingredients:
  • Butter: Provides rich flavor and helps create a tender cake texture.
  • Sugar: Adds sweetness and helps with cake caramelization.
  • Eggs: Bind ingredients and provide structure to the cake.
  • Bananas: Add moisture and natural sweetness to the cake.
  • Vanilla Extract: Enhances overall flavor profile.
Dry Ingredients:
  • All-Purpose Flour: Forms the primary structure of the cake.
  • Baking Powder, Baking Soda: Create lift and help the cake rise.
  • Salt: Balances and enhances other flavors.
Moisture and Texture Ingredients:
  • Buttermilk: Adds moisture and helps create a tender crumb.
  • Pecans, Coconut: Provide additional texture and nutty flavor.
Frosting Ingredients:
  • Butter: Creates a creamy base for the frosting.
  • Powdered Sugar: Provides sweetness and helps create smooth consistency.
  • Vanilla Extract, Coconut Extract: Add depth and complementary flavors.
  • Heavy Cream: Helps achieve fluffy frosting texture.

How To Make Nigella Banana And Coconut Cake At Home

How To Make Nigella Banana And Coconut Cake At Home

Step 1: Prepare Baking Gear

Grab two 9-inch round cake pans. Generously coat the inside with butter or cooking spray, then dust with flour to prevent sticking.

Step 2: Fire Up the Oven

Crank the oven to 375°F (190°C) to get it toasty and ready.

Step 3: Whip Up Butter and Sugar

In a large mixing bowl, beat butter and sugar together until the mixture looks light, fluffy, and almost cloud-like.

Step 4: Introduce the Eggs

Crack eggs into the butter mixture one at a time, mixing thoroughly after each addition to create a smooth blend.

Step 5: Add Banana Magic

Toss in mashed bananas and vanilla extract, stirring until everything looks perfectly combined.

Step 6: Mix Dry Ingredients

In a separate bowl, whisk together:
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt

Step 7: Create Cake Batter

Alternately add dry ingredients and buttermilk to the banana mixture, mixing gently until just combined. Don’t overmix!

Step 8: Fold in Nutty Goodness

Gently stir chopped pecans into the batter, distributing them evenly.

Step 9: Prepare for Baking

Divide the batter between the prepared pans. Sprinkle shredded coconut across the top of each cake.

Step 10: Bake to Perfection

Slide the pans into the preheated oven. Bake uncovered for 15 minutes, then cover with foil and bake for an additional 10-15 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Step 11: Cool Down

Let the cakes rest in their pans for 10 minutes. Then carefully transfer to wire racks to cool completely.

Step 12: Whip Up Frosting

Beat butter until it becomes light and airy.

Step 13: Create Creamy Frosting

Add to the butter:
  • Powdered sugar
  • Vanilla extract
  • Coconut extract
  • Heavy cream

Beat until the frosting becomes fluffy and spreadable.

Step 14: Assemble and Decorate

Layer the cakes with frosting. Leave the top center slightly bare to showcase the beautiful coconut topping.

Step 15: Store with Care

Keep the cake in an airtight container to maintain its freshness.

Helpful Tips For Nigella Banana And Coconut Cake

  • Select Ripe Bananas: Choose overripe bananas with dark brown spots for maximum sweetness and deeper flavor profile.
  • Prevent Coconut Burning: Sprinkle coconut on top during the last 10 minutes of baking to maintain golden color without charring.
  • Room Temperature Ingredients: Allow butter, eggs, and buttermilk to reach room temperature for smoother batter and even cake texture.
  • Toothpick Test Precision: Insert toothpick at cake's center; when it comes out clean with minimal crumbs, cake is perfectly baked.
  • Frosting Consistency Control: Adjust cream quantity gradually to achieve desired spreadable frosting thickness without becoming too runny.
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Banana And Coconut Cake Recipe

Banana And Coconut Cake Recipe


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4.9 from 26 reviews

  • Total Time: 45 minutes
  • Yield: 8 1x

Description

Delightful banana and coconut cake brings tropical paradise to your dessert table, blending sweet fruit with rich, creamy coconut flavors. Moist layers promise a delectable journey that will transport you to sun-kissed shores with each delicious bite.


Ingredients

Scale

Cake Main Ingredients:

  • 2 cups (480 ml) cake flour
  • 1 cup (240 ml) shredded coconut
  • 1 cup (240 ml) salted butter at room temperature
  • 2 cups (480 ml) powdered sugar

Liquid and Binding Ingredients:

  • 1/2 cup (120 ml) buttermilk
  • 1/4 cup (60 ml) cold heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

Dry and Complementary Ingredients:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) chopped pecans

Instructions

  1. Prepare two 9-inch cake pans by generously coating with butter and dusting with flour to prevent sticking.
  2. Heat oven to 375°F (190°C) for optimal baking conditions.
  3. Using an electric mixer, cream butter and sugar until the mixture becomes pale and develops a whipped, airy texture.
  4. Incorporate eggs individually, ensuring thorough blending after each addition.
  5. Gently fold in mashed ripe bananas and pure vanilla extract, mixing until evenly distributed.
  6. In a separate mixing bowl, sift together flour, baking powder, baking soda, and salt to eliminate potential lumps.
  7. Gradually combine dry ingredients and buttermilk into the banana mixture, alternating between the two to maintain a smooth, consistent batter.
  8. Carefully fold chopped pecans throughout the batter, distributing them evenly.
  9. Pour batter into prepared pans, spreading smoothly, and generously sprinkle shredded coconut across the surface.
  10. Bake uncovered for 15 minutes, then cover with foil and continue baking for an additional 10-15 minutes until a toothpick inserted comes out clean.
  11. Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks.
  12. For frosting, whip butter until light and fluffy using an electric mixer.
  13. Gradually incorporate powdered sugar, vanilla extract, coconut extract, and cream, beating until the frosting achieves a silky, spreadable consistency.
  14. Assemble cake layers, applying frosting between and around sides, intentionally leaving the top center exposed to showcase the coconut.
  15. Store completed cake in an airtight container to maintain freshness.

Notes

  • Toast coconut before sprinkling on cake for deeper, nuttier flavor that enhances overall taste profile.
  • Use very ripe bananas with dark brown spots for maximum natural sweetness and moisture in the cake.
  • Replace pecans with other nuts like walnuts or almonds for different texture and flavor variations.
  • For gluten-free version, substitute regular flour with almond or coconut flour and add xanthan gum for binding.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 8
  • Calories: 392 kcal
  • Sugar: 26 g
  • Sodium: 160 mg
  • Fat: 23 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg
Michael Thompson

Michael Thompson

Founder & Recipe Developer

Expertise

  • Creating single-serving recipes tailored for individuals, small households, or meal preppers
  • Culinary arts with a focus on clean plating and natural styling for food photography
  • Working with fermented ingredients and dairy-based cooking techniques
  • Designing seasonal menus that use fresh, locally sourced produce

Education

Cascade Culinary Institute – Bend, OR

  • Program: Culinary Arts Certificate
  • Focus: Gained hands-on experience in professional kitchens, learning advanced recipe development, seasonal ingredient sourcing, and simple, beautiful food presentation.

ServSafe Food Handler Certification – Portland, OR

  • Program: Food Safety Certification
    Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.

Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.

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