Raw Food Cleanse Diet- 80 10 10 Douglas Graham Diet: Banana Coconut Cake Recipes

Banana Coconut Cake Recipes

There’s something irresistible about the combination of ripe bananas and creamy coconut. The sweet aroma, the tropical flair, and the soft, moist crumb of a banana coconut cake can brighten even the dullest afternoon. Whether you like your cakes layered and lavish, humble and homey, or fragrant with island spices, these three recipes — Classic Banana Coconut Layer Cake, Toasted Coconut Banana Bundt Cake, and Banana Coconut Lime Snack Cake — will satisfy every craving. Each one captures the lush, sunny comfort of the tropics while offering a slightly different texture and mood.

1. Classic Banana Coconut Layer Cake with Cream Cheese Frosting

This cake is pure nostalgia — a soft, buttery banana base flecked with coconut, layered with a tangy cream cheese frosting that melts in your mouth. It’s the kind of cake you bake for birthdays, brunches, or any day that needs a little celebration.

Ingredients:

2 cups mashed ripe bananas (about 4 large)

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup shredded sweetened coconut

¾ cup unsalted butter, softened

1 ½ cups sugar

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk or coconut milk

For the Frosting:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

½ cup toasted coconut, for garnish

Directions:

Preheat and Prepare: Heat oven to 350°F (175°C). Grease and flour two 9-inch round pans.

Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt. Stir in shredded coconut.

Cream and Combine: Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in mashed bananas and vanilla.

Mix Batter: Add the dry ingredients alternately with buttermilk, beginning and ending with the flour mixture. Mix just until smooth.

Bake: Divide the batter evenly between pans and bake for 30–35 minutes, until golden and a tester inserted in the center comes out clean.

Cool and Frost: Let cakes cool completely before spreading frosting between layers and over the top. Sprinkle with toasted coconut.

Flavor Note: The cream cheese frosting complements the sweetness of the bananas with just enough tang. For extra decadence, drizzle the top with a little warm caramel sauce or scatter fresh banana slices right before serving.

Why it works: This cake achieves the perfect texture — light but rich, with a moist crumb from the banana and coconut. It stores beautifully, too; in fact, it tastes even better the next day as the flavors meld.

2. Toasted Coconut Banana Bundt Cake with Coconut Glaze

If you prefer something less formal but every bit as indulgent, this Toasted Coconut Banana Bundt Cake is your go-to recipe. It’s golden, aromatic, and has that tender crumb that makes you want to sneak a piece for breakfast. A simple coconut glaze poured over the warm cake adds a glossy finish that hardens into a sweet shell.

Ingredients:

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup mashed ripe bananas (about 2 large)

½ cup plain yogurt or sour cream

1 teaspoon vanilla extract

¾ cup vegetable oil

1 cup brown sugar

½ cup white sugar

3 large eggs

1 cup toasted coconut flakes

For the Coconut Glaze:

1 ½ cups powdered sugar

3 tablespoons coconut milk

½ teaspoon vanilla extract

¼ cup toasted coconut, for sprinkling

Directions:

Preheat and Toast: Heat oven to 350°F (175°C). Toast coconut flakes in a dry pan over medium heat until lightly golden. Set aside to cool.

Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, yogurt, vanilla, oil, brown sugar, white sugar, and eggs.

Add Dry Ingredients: In another bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Stir into the wet ingredients until combined. Fold in toasted coconut.

Bake: Pour into a greased and floured Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze: Cool the cake in the pan for 10 minutes, then invert onto a wire rack. Drizzle with glaze made by whisking powdered sugar, coconut milk, and vanilla until smooth. Sprinkle with toasted coconut.

Serving idea: This cake is delightful with a scoop of vanilla ice cream or a cup of coffee. Its subtly spiced flavor makes it versatile for brunch or dessert. You can even warm slices and serve them with caramelized pineapple for a true island twist.

Why it works: The yogurt and oil ensure lasting moisture, while the toasted coconut adds crunch and a deep, nutty aroma. The glaze provides a glossy, lightly crisp finish that balances the tender crumb — an ideal make-ahead cake that travels beautifully.

3. Banana Coconut Lime Snack Cake with Coconut Crumble

For a fresh, zesty variation, try this Banana Coconut Lime Snack Cake. It’s easy to make in a single pan — no mixer, no fuss — yet the flavor is bright and memorable. The tang of lime lifts the sweetness of banana and coconut, while a crunchy crumble topping adds texture. It’s perfect for tea time, picnics, or weekday treats.

Ingredients:

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup sugar

½ cup melted butter or coconut oil

2 large eggs

1 ½ cups mashed ripe bananas

¼ cup coconut milk

Zest and juice of 1 lime

½ cup shredded coconut

For the Coconut Crumble:

¼ cup flour

¼ cup brown sugar

2 tablespoons cold butter

¼ cup shredded coconut

Directions:

Preheat: Heat oven to 350°F (175°C). Grease an 8x8-inch square pan.

Mix Wet Ingredients: In a large bowl, whisk melted butter, sugar, eggs, mashed bananas, coconut milk, lime zest, and juice.

Add Dry Ingredients: Stir in flour, baking powder, baking soda, salt, and shredded coconut until just combined.

Prepare Crumble: In a small bowl, mix flour, brown sugar, and butter with your fingers until crumbly. Stir in coconut.

Assemble and Bake: Pour batter into the prepared pan. Sprinkle crumble evenly over top. Bake 30–35 minutes, until golden and a toothpick comes out clean.

Cool and Serve: Cool slightly, then cut into squares. Serve warm or at room temperature.

Optional topping: A drizzle of lime glaze (powdered sugar mixed with lime juice) intensifies the citrus pop and gives the cake a glossy sheen.

Why it works: The lime adds brightness that prevents the cake from feeling heavy, while the crumble delivers that delightful textural contrast — crisp on top, moist inside. It’s a cake that feels sunny and uplifting, ideal for an afternoon treat or a light dessert after dinner.

Baking Tips for Perfect Banana Coconut Cakes

Use very ripe bananas. The darker the peel, the sweeter and more flavorful the fruit. Mash until smooth for even texture.

Don’t overmix the batter. Too much stirring can make the cake tough. Mix just until ingredients are incorporated.

Balance moisture. Bananas and coconut add richness, so pay attention to your wet-to-dry ratio. A touch of acidity (yogurt, lime juice, or buttermilk) helps balance sweetness and improve tenderness.

Toast your coconut. Toasting brings out a deep, nutty flavor and prevents sogginess.

Store properly. These cakes keep well covered at room temperature for up to two days, or refrigerated for five. Warm slices taste even better the next day.

Choosing Your Favorite Version

Each banana coconut cake has its own personality:

The Classic Layer Cake is luxurious and creamy — perfect for celebrations.

The Toasted Bundt Cake feels comforting and rustic, ideal for potlucks or family gatherings.

The Lime Snack Cake is light, bright, and casual — your weekday sunshine in a pan.

Together, they show how versatile this flavor pairing can be: creamy and lush, nutty and toasty, or citrusy and refreshing. All three celebrate the natural sweetness of bananas, the tropical allure of coconut, and the joy of homemade baking.

In the end, banana coconut cake isn’t just dessert — it’s comfort in its purest form.

From birthdays to lazy weekends, these cakes remind you of why home baking matters: the smell that fills your kitchen, the first bite of tender crumb, and the smiles that follow. Whether you’re sharing a layered showstopper or sneaking a square from the snack pan, every slice carries that simple tropical magic — bananas, coconut, and a little love.

Raw Food Cleanse Diet- 80 10 10 Douglas Graham Diet

Wednesday, 22 October 2025

Banana Coconut Cake Recipes

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