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–+ servings
Dessert

Gluten Free 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!
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Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Yield8

INGREDIENTS

Cake
  • 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
Coconut Filling and Topping
  • 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

Cake
  • 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.
Coconut Filling and Topping
  • 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.