Banana and Coconut Cake

Pip at Meet me at Mike’s said this was the best banana cake ever. I clicked through and saw the picture of it and just had to make it. Now that is quite a call for me because I despise banana bread, particularly that cake-called-bread you get in nearly every single cafe in Sydney and banana cake is not far behind.

But make it I did and ZOMG, best.cake.ever. When Felix, who is not a cake lover, devoured it, mumbling, ‘this is one of the best cakes you’ve ever made’, you know it has to be good.

So, if any of you are sitting there biting fingernails as the election results come in, go do some baking instead.

Banana and Coconut Cake
real living magazine
The cake

  • 150g butter, at room temperature
  • 1 cup brown sugar, firmly packed
  • 1/3 cup caster sugar
  • 3 eggs 
  • 2 tsp vanilla extract
  • 3 ripe medium bananas, mashed (about 1 cup)
  • ½ cup light sour cream
  • 2 cups self-raising flour
  • ½ cup desiccated coconut
  1. Preheat oven to 180°C (160°C fan-forced). Grease and line 22cm square cake tin with baking paper.
  2. In a mixer beat the butter and sugars until pale and fluffy
  3. Add eggs one at a time, beating well after each addition
  4. Add vanilla, mashed bananas and sour cream and beat to combine 
  5. Beat in flour and coconut and mix until well combined 
  6. Pour into tin and bake for 60 mins or until a skewer inserted into centre of cake comes out clean
  7. Remove from oven and let cool slightly in tin, then turn onto wire rack to cool completely
Coconut cream cheese icing
  • 125g butter, at room temperature 
  • 250g cream cheese, at room temperature
  • 2 cups icing sugar mixture, sieved
  • 1 tsp vanilla extract
  • ½ tsp coconut essence, to taste
  • 2/3 cup shredded coconut
  1. Whip butter and cream cheese until light and fluffy
  2. Add icing sugar, vanilla and coconut essence and beat for a further few minutes 
  3. When cake has cooled, cut in half horizontally
  4. Spread one-third of icing over bottom half of cake and top with remaining half
  5. Ice top and sides with remaining icing and cover in shredded coconut. 
  6. Store in an airtight container. (I kept it in the fridge as leaving a cream cheese icing at room temperature makes me skeevy.) 
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  • Paola

    Well, I love banana cake but not coconut … plus it's too hot here for that kind of cake so I'll keep it for the winter.
    Thanks though.

  • Duyvken

    I'll have a big bowl of that icing.
    Pronto!