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
- 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