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
Pairing Tips For Nigella Banana And Coconut Cake
How To Store Nigella Banana And Coconut Cake Well
Common Questions About Nigella Banana And Coconut Cake
Yes, you can substitute pecans with walnuts or almonds for a similar crunchy texture.
Use bananas with brown or black spots, as they are sweeter and more moist for baking.
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.
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
Nigella Banana And Coconut Cake Ingredients You’ll Need
Cake Base Ingredients:Dry Ingredients:Moisture and Texture Ingredients:Frosting Ingredients: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: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: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
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Banana And Coconut Cake Recipe
- 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
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
- Prepare two 9-inch cake pans by generously coating with butter and dusting with flour to prevent sticking.
- Heat oven to 375°F (190°C) for optimal baking conditions.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and develops a whipped, airy texture.
- Incorporate eggs individually, ensuring thorough blending after each addition.
- Gently fold in mashed ripe bananas and pure vanilla extract, mixing until evenly distributed.
- In a separate mixing bowl, sift together flour, baking powder, baking soda, and salt to eliminate potential lumps.
- Gradually combine dry ingredients and buttermilk into the banana mixture, alternating between the two to maintain a smooth, consistent batter.
- Carefully fold chopped pecans throughout the batter, distributing them evenly.
- Pour batter into prepared pans, spreading smoothly, and generously sprinkle shredded coconut across the surface.
- 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.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks.
- For frosting, whip butter until light and fluffy using an electric mixer.
- Gradually incorporate powdered sugar, vanilla extract, coconut extract, and cream, beating until the frosting achieves a silky, spreadable consistency.
- Assemble cake layers, applying frosting between and around sides, intentionally leaving the top center exposed to showcase the coconut.
- 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
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
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.