Banana Coconut Cake
BANANA COCONUT CAKE
This banana coconut cake recipe is the perfect gluten free treat! Layers of fresh banana cake are covered in a fluffy, easy to make coconut cream cheese filling that’s also refined sugar free. Bake this cake for yourself, or bring it to your next dinner party!
This banana coconut cake recipe is the perfect gluten free treat! Layers of fresh banana cake are covered in a fluffy, easy to make coconut cream cheese filling that’s also refined sugar free. Bake this cake for yourself, or bring it to your next dinner party!
TELL ME MORE ABOUT THIS CAKE!
Here’s the background on this banana cake: my Salted Caramel Banana Cake recipe was such a hit that I knew I needed to make that again, but I wanted to do a layered version with lots of delicious frosting. I was dreaming up a frosting recipe when I remembered how much I love the frosting from My Mom’s Coconut Cake Recipe, which I’ve made so many times. That frosting is so fluffy and not too sweet, so it just seemed right that I would combine both elements from these favorite recipes.
Thus, this Banana Coconut Cake was born. This simple banana cake recipe is not only easy, but it’s also gluten free! How cool is that? Yup, we use almond flour as the dry base for our banana cake, along with wholesome ingredients like maple syrup or honey in place of refined sugar.
This powdered sugar free coconut frosting pairs perfectly with the delicious banana cake. And this cake isn’t just tasty, it’s also moist, fresh, and not too sweet sweet. Win win win!
HOW TO MAKE THIS BANANA COCONUT CAKE
This is a pretty straightforward cake recipe that isn’t super complicated (if you’re used to making cakes). If this is your first cake, then take comfort in knowing that you can’t mess this up! Just follow the instructions closely and measure everything accurately to get the best gluten free banana cake of your life.
All you have to do is whisk together the almond flour, cinnamon, baking soda, baking powder, and salt, in a large bowl. In a separate medium bowl, mix together the coconut oil, bananas, eggs, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, stirring it together until it forms a batter. The batter will be thick. Divide the batter evenly between both pans, smoothing the tops so it's flat.
Bake, and then slice the cooled cakes in half to create four cake layers.
As the cakes cool, prepare the refined sugar free coconut frosting. What you’ll do is beat together the maple syrup, cream cheese and unsweetened shredded coconut. Stack the cooled cake layers to assemble, brushing each layer liberally with coconut milk and 1/3 of the filling mixture.
Combine the reserved cup of filling mixture with the Cool Whip and spread on top and sides of cake. Sprinkle with additional shredded coconut, if desired. Yum!
KEY INGREDIENTS
CAKE
almond flour
cinnamon
coconut oil, melted
ripe bananas, mashed
maple syrup, or honey
eggs
vanilla extract
FILLING AND FROSTING
maple syrup, or honey
cream cheese
shredded coconut, unsweetened
coconut milk
Cool Whip
HOW LONG DOES THIS CAKE TAKE TO MAKE?
As with all cakes, you have to allow the layers to cool completely before frosting them. That adds at least two hours of inactive time, which is a nice rest for your feet, if you ask me.
Not counting inactive time, there are a few steps to making this easy banana coconut cake at home:
Preparing the cake batter, which takes about 15 minutes
Baking the cake for 35 minutes
Whipping the cream cheese frosting, which takes about 10 minutes
Filling and frosting the cake takes about 20 minutes
In total, this cake takes about 1.5 hours to make.
IS THIS CAKE VEGAN AND GLUTEN FREE?
This cake is 100% gluten free and refined sugar free, but it is not vegan due to the eggs in the banana cake. If you are dairy free, there are a few simple swaps you can make to remove the dairy from this recipe, which I note in the instructions section below.
HOW DO YOU STORE THIS CAKE?
Because this cake uses cream cheese and Cool Whip for the frosting, you have to store this cake in the fridge (not on the counter). This cake will stay fresh for 2-3 days after baking.
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Gluten Free Banana Coconut Cake
Ingredients
- 5 c almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 c coconut oil, melted
- 3-4 ripe bananas, mashed
- 1 c maple syrup, or honey*
- 4 eggs, room temperature
- 2 tbsp vanilla extract
- 1/4 c maple syrup, or honey, to taste
- 16 oz cream cheese (sub: non-dairy if dairy free)
- 12 oz shredded coconut, unsweetened, plus more for topping
- 1/2 c coconut milk
- 1 1/2 c Cool Whip (sub: non-dairy if dairy free)
Instructions
- Preheat oven to 350 F. Line the bottom of two 8" baking pans with parchment paper and set aside.
- In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
- In a separate medium bowl, mix together the coconut oil, bananas, eggs, maple syrup, and vanilla.
- Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick.
- Divide the batter evenly between both pans, smoothing the tops so it's flat.
- Bake for about 35-40 minutes, until the cake is lightly browned and the center is firm to the touch.
- Remove the cakes from the oven and cool completely on a rack.
- Slice the cakes in half to create four cake layers.
- In a large bowl, beat together the maple syrup, cream cheese and shredded coconut. Taste and add more maple syrup, if needed.
- Reserve 1 cup of mixture for frosting.
- Stack cake layers, brushing each layer liberally with coconut milk and 1/3 of the filling mixture.
- Combine the reserved cup of filling mixture with the Cool Whip.
- Spread on top and sides of cake.
- Optional: Sprinkle with additional shredded coconut.
- Slice and enjoy! Be sure to store this cake in the refrigerator, not the counter.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!