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Banana Coconut Cake

Simple, yet moreish, this is one of those cakes you will want to have on hand for neighborly visits or an early morning tea with friends. Store any remaining cake in the refrigerator. (If covering the cake with plastic wrap, it’s a good idea to place the cake uncovered in the refrigerator for twenty minutes before covering it with the plastic. This allows the frosting to firm up without the plastic sticking to it).
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Prep Time 25 minutes
Cook Time 25 minutes
Servings 6 people

Ingredients
  

Cake

  • ¾ cup salted butter (room temperature)
  • cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup mashed ripe bananas
  • 1 tsp vanilla extract
  • 2 cups Bisquick
  • 1 tsp baking soda
  • ½ cup buttermilk
  • ½ cup chopped walnuts
  • 1 cup shredded coconut

Frosting

  • 1 cup salted butter (room temperature)
  • 2 cups confectioners' sugar
  • ½ tsp vanilla extract
  • ½ tsp coconut extract
  • ¼ cup cold heavy cream

Instructions
 

  • Grease and flour two nine-inch round cake pans.
  • Preheat the oven to 350º F
  • To make the cake, cream three-quarters of a cup of butter and one and one-half cups of sugar together in a mixing bowl.
  • Add two eggs and mix well using an electric mixer. Scrape the sides of the bowl as needed.
  • Add one cup of ripe bananas and one teaspoon of vanilla extract and mix for 2 minutes.
  • In a small bowl, whisk together two cups of Bisquick and one teaspoon of baking soda. Add the dry ingredients and one-half cup of buttermilk to the creamed banana mixture alternately, mixing between each addition.
  • Fold in the chopped walnuts.
  • Spoon the cake batter evenly into the two prepared pans.
  • Sprinkle the tops with shredded coconut.
  • Bake for ten minutes, then cover the cake pans loosely with foil and bake for an additional ten to fifteen minutes or until a toothpick inserted into the middle comes out clean.
  • Cool the cakes in the pans for five minutes, then turn them out to a wire rack to cool.
  • For the frosting, cream one cup of salted butter until it is almost white in appearance. Add two cups of confectioners’ sugar, one-half of a teaspoon of vanilla extract, one-half of a teaspoon of coconut extract, and one-quarter of a cup of heavy cream. Beat well until fluffy.
  • To assemble, place one cake on a cake plate with the coconut side down.
  • Spread some frosting on top of this cake.
  • Place the second cake layer coconut side up on the first cake.
  • Frost the sides of the cake with the frosting. Frost the outer top edge of the cake, leaving the center of the cake unfrosted to show the coconut top.
  • Serve and enjoy!
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