Easiest Coconut Banana Cake with Fudgy Chocolate Frosting.
This Coconut Banana Cake with Fudgy Chocolate Frosting is SO EASY! Moist, tropical banana cake meets rich, creamy chocolate frosting for a perfect treat.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x13 inch baking pan
- Electric Mixer
- Cooling rack
Ingredients
For the Cake:
- 4 medium Bananas overly ripe, about 1 1/4 cups mashed
- 1/2 cup Coconut Oil melted
- 1/4 cup Honey
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon optional
- 1/2 teaspoon Kosher Salt
- 1/2 cup Coconut Flakes shredded sweetened or unsweetened
For the Fudgy Chocolate Frosting:
- 2 ounces Cream Cheese at room temperature
- 1 stick Butter 8 tablespoons, salted, at room temperature
- 1 cup Powdered Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Canned Coconut Milk
- 2 teaspoons Vanilla Extract
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, mash the 4 medium overly ripe bananas until smooth. Add the 1/2 cup melted coconut oil, 1/4 cup honey, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until well combined.
- In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon ground cinnamon (if using), and 1/2 teaspoon kosher salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix. Fold in the 1/2 cup shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
Frosting Preparation
- In a medium mixing bowl, beat together 2 ounces of cream cheese and 1 stick (8 tablespoons) of salted butter until creamy. Gradually add in 1 cup powdered sugar and 1/2 cup unsweetened cocoa powder, mixing until smooth.
- Finally, pour in 1/4 cup canned coconut milk and 2 teaspoons vanilla extract, beating until the frosting is fluffy.
- Once the cake has completely cooled, spread the fudgy chocolate frosting evenly over the top. Feel free to sprinkle additional coconut flakes on top for an extra touch!
Notes
- Use overly ripe bananas for natural sweetness and moist texture.
- Do not overmix the batter to avoid a dense cake.
- Ensure the cake is completely cooled before frosting to prevent melting.
- Substitute ingredients like honey or flour for dietary preferences.
- Store cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.