How to Make a Moist Coconut Banana Cake with Cream Cheese Frosting
Coconut and banana are a timeless pairing, and when combined in a cake, they create a delightful treat that’s both tropical and comforting. Add a rich cream cheese frosting to top it off, and you’ve got a cake that’s both moist and bursting with flavor. Here’s how you can make a moist coconut banana cake with cream cheese frosting.
Ingredients for the Coconut Banana Cake
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
- ½ cup buttermilk (or regular milk with 1 teaspoon lemon juice or vinegar)
- 1 teaspoon vanilla extract
- ½ cup coconut oil, melted (or vegetable oil)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt (to balance the sweetness)
Instructions for Making the Coconut Banana Cake
Step 1: Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line the bottoms with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set this mixture aside.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar on medium speed until light and fluffy. This usually takes about 3-4 minutes.
Step 4: Add Eggs and Bananas
Add the eggs one at a time, beating well after each addition. Then, add the mashed bananas and mix until combined. The bananas will add moisture to the cake, so make sure they are well incorporated.
Step 5: Add the Wet Ingredients
In a small bowl, combine the buttermilk (or your milk and lemon juice/vinegar mixture) with the vanilla extract. Gradually add this liquid mixture to the banana mixture, alternating with the dry ingredients. Start and finish with the dry ingredients. Mix just until combined; be careful not to overmix, as this can affect the texture of your cake.
Step 6: Stir in the Coconut Oil and Shredded Coconut
Once your wet and dry ingredients are fully mixed, gently fold in the melted coconut oil and shredded coconut. The coconut oil will add a subtle coconut flavor and extra moisture, while the shredded coconut will give the cake that signature tropical texture.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for even baking. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 8: Cool the Cakes
Once the cakes are done baking, remove them from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Instructions for Making the Cream Cheese Frosting
Step 1: Beat the Cream Cheese and Butter
In a medium bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer until smooth and creamy. This should take about 2-3 minutes.
Step 2: Add Powdered Sugar
Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will help avoid any lumps and ensure a smooth, creamy frosting.
Step 3: Add Vanilla and Salt
Once all the powdered sugar has been incorporated, add the vanilla extract and a pinch of salt. Beat the frosting for another 2-3 minutes until it’s light and fluffy.
Assembling the Cake
Step 1: Frost the Cake Layers
Once the cakes have cooled completely, place one layer of cake on a serving platter or cake stand. Spread a generous amount of cream cheese frosting on top of the first layer. If you want a thicker layer of frosting, you can pipe it on using a piping bag.
Step 2: Add the Second Cake Layer
Place the second cake layer on top of the frosted first layer. Press down gently to ensure it sticks and the frosting doesn’t squeeze out from the sides.
Step 3: Frost the Top and Sides
Frost the top and sides of the entire cake with the remaining cream cheese frosting. Use a spatula to smooth out the frosting or create decorative swirls for a professional look.
Step 4: Garnish (Optional)
For added decoration, you can sprinkle toasted coconut on top of the frosting. This adds a lovely crunch and enhances the coconut flavor. You could also add a few banana slices or even some chopped macadamia nuts for an extra tropical touch.
Tips for a Perfect Coconut Banana Cake
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Use Ripe Bananas: The riper the bananas, the more flavor and sweetness they will add to your cake. Don’t be afraid of using overripe bananas with brown spots—they’re perfect for baking.
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Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix the wet and dry ingredients just until combined to ensure a light, fluffy texture.
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Buttermilk Substitute: If you don’t have buttermilk on hand, simply add 1 teaspoon of lemon juice or vinegar to a measuring cup and fill it with regular milk to the ½ cup line. Let it sit for about 5 minutes before using.
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Make Ahead: This cake is perfect for making ahead. You can bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap. Frost just before serving.
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Freezing the Cake: If you have leftovers or want to make the cake in advance, you can freeze the cake layers. Just wrap them in plastic wrap and foil and freeze for up to 3 months. Thaw the layers before frosting.
Conclusion
This moist coconut banana cake with cream cheese frosting is the perfect dessert to enjoy with family and friends. The combination of rich banana flavor, tropical coconut, and the creamy frosting makes each bite a heavenly experience. Whether you’re baking for a special occasion or just a weekend treat, this cake is sure to impress.