Easiest Coconut Banana Cake with Fudgy Chocolate Frosting.
Moist coconut banana cake topped with a fudgy chocolate cream cheese frosting.
Equipment
- 8-inch Square Baking Pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
Ingredients
- 4 medium overly ripe bananas mashed(about 1 1/4 cup mashed)
- 1/2 cupmelted coconut oil
- 1/4 cuphoney
- 2 eggs
- 2 teaspoonsvanilla extract
- 1 1/2 cupsall-purpose flour
- 1 1/2 teaspoonsbaking soda
- 1 teaspoonground cinnamon optional
- 1/2 teaspoonkosher salt
- 1/2 cupshredded sweetened or unsweetened coconut flakes
- 2 ouncescream cheese at room temperature
- 1 stick 8 tablespoons salted butter, at room temperature
- 1 cuppowdered sugar
- 1/2 cupunsweetened cocoa powder
- 2 teaspoonsvanilla extract
- 1/4 cupcanned coconut milk
Instructions
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch square baking pan and line it with parchment paper, letting the parchment hang over two sides for easy removal.
- In a large mixing bowl, stir together the mashed bananas (about 1 1/4 cups), melted coconut oil, honey, eggs, and 2 teaspoons vanilla extract until combined.
- Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon ground cinnamon (optional), and 1/2 teaspoon kosher salt to the banana mixture. Mix until just combined.
- Fold in 1/2 cup shredded coconut flakes. Pour the batter into the prepared 8-inch square pan and smooth the top.
- Bake 30–40 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let the cake cool in the pan for at least 30 minutes (do not frost while hot).
- While the cake cools, make the frosting: in a large mixing bowl, beat 2 ounces cream cheese and 1 stick (8 tablespoons) salted butter, both at room temperature, with an electric mixer until light and fluffy, about 2 minutes.
- Add 1 cup powdered sugar, 1/2 cup unsweetened cocoa powder, and 2 teaspoons vanilla extract. Beat another 2–4 minutes, until the frosting is light, smooth, and fluffy.
- Beat in 1/4 cup canned coconut milk until combined and the frosting reaches a spreadable consistency.
- When the cake has cooled at least 30 minutes and is no longer hot, spread the frosting evenly over the top. Slice and serve.
Notes
Notes
To Make Gluten Free:
Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend
Cup4Cup gluten free flour
.
To Replace Coconut Oil:
use an equal amount of olive oil, melted butter, or canola oil.
Storing:
this cake keeps well for 3-4 days at room temperature.
To cool cake quickly for frosting
: place in freezer for 15 minutes. Remove and frost.
To Make Gluten Free:
Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend
Cup4Cup gluten free flour
.
To Replace Coconut Oil:
use an equal amount of olive oil, melted butter, or canola oil.
Storing:
this cake keeps well for 3-4 days at room temperature.
To cool cake quickly for frosting
: place in freezer for 15 minutes. Remove and frost.