Banana Cake With Coconut Frosting Recipes

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BANANA CAKE WITH COCONUT FROSTING



Banana Cake with Coconut Frosting image

Categories     Fruit     Dessert     Bake     Banana     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

For cake
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing pan
1 1/2 cups all-purpose flour plus additional for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light brown sugar
1 large egg
3/4 cup well-mashed very ripe bananas
1/4 cup sour cream
1/2 teaspoon vanilla
For coconut frosting
3 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/3 cup confectioners sugar
3 tablespoons well-stirred canned cream of coconut such as Coco López (not coconut milk)
1 teaspoon dark rum (optional)
1/3 cup sweetened flaked coconut

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
  • Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
  • Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
  • Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
  • Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
  • Make frosting while cake cools:
  • Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
  • Frost top of cooled cake and sprinkle with coconut.

BANANA NUT COCONUT CAKE



Banana Nut Coconut Cake image

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

Provided by ETHELMERTZ

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

1 ½ cups white sugar
½ cup butter, softened
2 eggs
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
½ cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
  • In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
  • Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
  • Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
  • To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Nutrition Facts : Calories 708.1 calories, Carbohydrate 99.3 g, Cholesterol 71.9 mg, Fat 34.3 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 14.6 g, Sodium 267.3 mg, Sugar 74.7 g

BANANA COCONUT CAKE WITH VANILLA GLAZE



Banana Coconut Cake with Vanilla Glaze image

This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!

Provided by DinaLaChef

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 21

coconut oil no-stick cooking spray
1 cup whole wheat flour
⅓ cup non-fat plain Greek yogurt
¼ cup all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
½ cup dark brown sugar
2 large eggs, beaten
¼ cup butter, softened
¼ cup cane sugar
1 ½ teaspoons vanilla extract
1 ¼ teaspoons ground allspice
½ teaspoon ground nutmeg
1 cup mashed banana
¾ cup shredded unsweetened coconut
¾ cup confectioners' sugar
2 tablespoons unsweetened cashew milk, or more as needed
½ teaspoon coconut oil, melted
⅛ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
  • Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
  • Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 25.1 g, Cholesterol 28.1 mg, Fat 6.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 176.2 mg, Sugar 15.6 g

BANANA COCONUT CAKE



Banana Coconut Cake image

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
1-1/2 cups sugar
2 eggs
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 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
Pinch salt
1/4 cup cold evaporated milk

Steps:

  • In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA-COCONUT LAYER CAKE



Banana-Coconut Layer Cake image

Don't mistake this impressive layer cake for a modest banana bread. It's a billowing, head-turning dessert covered in white swirls of coconut frosting. Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch. It's best served the day it is made, but will keep, lightly covered and refrigerated, for up to two days.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 19

Nonstick cooking spray, for pans
6 ripe bananas, unpeeled
2 1/2 cups/213 grams shredded sweetened coconut
4 cups/512 grams all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup/201 grams granulated sugar
3/4 cup/150 grams light brown sugar, lightly packed
6 eggs
1 cup/227 grams unsalted butter (2 sticks), melted
1 cup sour cream or crème fraîche
1 tablespoon vanilla extract
2 teaspoons fresh lime juice
1/2 cup unsweetened coconut cream (see Note)
1/2 cup/114 grams unsalted butter (1 stick), cut into 1-inch cubes, softened
8 ounces/1 cup/225 grams cream cheese, cut into 8 chunks and softened
1 1/2 cups/185 grams confectioners' sugar
1 teaspoon coconut extract, dark rum or vanilla
Pinch of fine sea salt

Steps:

  • Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper.
  • Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl.
  • While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool.
  • In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed.
  • At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.)
  • Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely.
  • To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months.
  • In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread).
  • Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 12 grams, Carbohydrate 87 grams, Fat 42 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 26 grams, Sodium 477 milligrams, Sugar 52 grams, TransFat 1 gram

COCONUT BANANA CAKE WITH PASSIONFRUIT FROSTING



Coconut Banana Cake With Passionfruit Frosting image

This is an old Aussie favourite, but tastes so good with the special frosting. My 4 year old doesn't just lick the frosting off, but eats the whole cake ... which makes a change!

Provided by Kate in Katoomba

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

90 g desiccated coconut
180 ml milk
125 g butter
220 g caster sugar
2 eggs
300 g self raising flour
2 ripe mashed bananas
60 ml milk, extra
60 g butter, softened
60 g cream cheese
320 g icing sugar, sifted
1 tablespoon passion fruit pulp

Steps:

  • Preheat oven to moderately slow, 160 centigrade.
  • Grease a deep 19cm square cake pan, line base with baking paper.
  • Combine coconut and milk in a bowl.
  • Let it stand for 30 minutes.
  • Beat the butter and the sugar in a bowl with and electric mixer until light and fluffy.
  • Add the eggs and beat until combined.
  • Stir in the sifted flour, then banana, coconut mixture and the extra milk.
  • Spread the mixture into the prepared pan.
  • Bake in the oven for around 50 minutes until cooked when tested.
  • Allow to stand for 5 minutes, then turn out to cool.
  • For the frosting, beat the butter and cream cheese in a small bowl with and electric mixer until light and fluffy.
  • Gradually stir in the icing sugar and the passionfruit pulp.
  • Spread cake with the passionfruit frosting.

BANANA PECAN CAKE WITH COCONUT FROSTING



Banana Pecan Cake with Coconut Frosting image

One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

2/3 cup shortening
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2/3 cup chopped pecans
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
FROSTING:
6 tablespoons shortening
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners' sugar
3 to 5 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA CAKE WITH COCONUT ICING



Banana Cake with Coconut Icing image

Make and share this Banana Cake with Coconut Icing recipe from Food.com.

Provided by JCrosgrey

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 13

1/2 cup butter
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1 cup ripe banana (mashed)
1/2 cup sour milk
2 eggs
3/4 cup brown sugar
1/2 cup butter
2 tablespoons cream or 2 tablespoons milk
1 cup coconut

Steps:

  • Whip butter in bowl.
  • Sift in dry ingredients.
  • Add milk, bananas, eggs and mix.
  • Bake at 350F for 25-35 minutes Combine ingredients for icing in a heavy saucepan, and cook until well blended.
  • Spread over cake while still warm.
  • (Tip- to make sour milk, add a splash of vinegar and stir).

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From ketchupwiththat.com


BANANA CAKE RECIPE WITH DREAMY COCONUT FROSTING - PALEO BLOG
Preheat oven to 350°F. In a large bowl or stand mixer, beat together bananas, eggs, coconut oil, maple syrup and vanilla extract until light and fluffy. In a separate bowl, sift together almond flour, baking powder and baking soda. Beat dry ingredients into wet. Grease a 9-inch cake pan with coconut oil. Pour batter in and bake for 40 to 45 ...
From blog.paleohacks.com


BANANA CREAM CAKE WITH WHIPPED BERRY FROSTING - MY KITCHEN LITTLE
2022-05-15 Mash the bananas in a bowl and set aside. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the 10 tablespoons of butter on high speed until smooth and creamy – about 1 minute.
From mykitchenlittle.com


BANANA CAKE WITH COCONUT-CREAM FROSTING RECIPE | EATINGWELL
To prepare frosting & assemble cake: Toast coconut in a pie pan at 350 degrees F until lightly browned and fragrant, 2 to 4 minutes. Step 8 Combine cream cheese, confectioners' sugar and coconut extract in a large bowl; beat with an electric mixer on …
From eatingwell.com


COCONUT FLOUR LEMON BANANA CAKE (PALEO, VEGAN & AIP)
2021-04-19 Preheat the oven to 350 F and generously grease an 8″ cake pan with oil. Using a large mixing bowl, combine the coconut milk, coconut oil, lemon juice and vanilla extract. Whisk well. Add the coconut flour, shredded coconut, arrowroot starch, coconut sugar, honey, baking soda, cinnamon, lemon zest, and banana.
From unboundwellness.com


BANANA CAKE WITH CREAM CHEESE FROSTING
My family loves this banana cake recipe frosted with a cream cheese frosting with one ripe banana added and confectioners' sugar sprinkled over the top.
From swal.aspirelactation.com.au


CHOCOLATE BANANA CAKE WITH COCONUT - A SPICY PERSPECTIVE
2022-02-11 Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans. Cream the butter and sugar on medium speed on your stand mixer until light and fluffy, about 4-5 minutes. Add the eggs whites, vanilla, and mashed bananas. Beat on medium speed until combined, scraping down bowl as needed. Combine the flour, baking soda, salt, and ...
From aspicyperspective.com


BANANA COCONUT CUPCAKE WITH WHIPPED CHOCOLATE FROSTING
2017-02-16 Instructions. Combine all the cake ingredients in a small bowl. Mix until combined. Transfer to a cup or ramekin and top with more coconut. Microwave on high for 1-2 minutes. Or you can bake in the oven for 15-18 minutes at 350F. Allow to cool while you make the frosting. Scoop out the coconut cream into a mixing bowl.
From feastingonfruit.com


BANANA CAKE WITH COCONUT FROSTING - KERRYGOLD
Preheat your oven to 325°F and lightly butter, flour, and line a bread tin. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low.
From kerrygoldusa.com


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