Looking for a soft, tropical dessert the whole family will love? This Banana Coconut Cake is moist, fluffy, and naturally sweetened with ripe bananas and coconut. It’s easy to make, uses simple ingredients, and fills your kitchen with the most comforting aroma.
Perfect for family gatherings, weekend baking, or using up overripe bananas, this homemade banana coconut cake is a healthier alternative to heavily processed desserts — and it tastes incredible.
Why You’ll Love This Banana Coconut Cake
- Made with simple pantry ingredients
- Naturally sweet from ripe bananas
- Rich tropical flavor from coconut
- Moist texture that stays soft for days
- Easy enough for beginner bakers
If you enjoy banana bread and coconut desserts, this recipe gives you the best of both worlds.
Ingredients
For the Cake
- 3 ripe bananas (very ripe for best sweetness)
- 2 cups all-purpose flour
- 1 cup grated coconut (fresh or desiccated)
- ¾ cup sugar (adjust to taste)
- ½ cup melted butter or coconut oil
- 2 eggs
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Coconut Glaze
- ½ cup powdered sugar
- 2–3 tablespoons coconut milk
- 2 tablespoons toasted coconut flakes
How to Make Banana Coconut Cake
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a medium baking pan or line with parchment paper.
Step 2: Mash the Bananas
In a large bowl, mash the ripe bananas until mostly smooth. Small lumps are perfectly fine.
Step 3: Mix the Wet Ingredients
Add melted butter (or coconut oil), eggs, coconut milk, and vanilla extract to the mashed bananas. Stir until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, mix flour, baking powder, baking soda, salt, and grated coconut.
Step 5: Combine Everything
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing to keep the cake soft.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for at least 10–15 minutes before slicing.
Optional Coconut Glaze
Mix powdered sugar and coconut milk until smooth. Drizzle over the cooled cake and sprinkle toasted coconut flakes on top for extra flavor and texture.
Nutritional Benefits of Banana Coconut Cake
While still a treat, this homemade cake offers wholesome ingredients:
Bananas
- High in potassium, which supports heart health
- Provide natural sweetness and fiber
- Contain vitamin B6 for energy metabolism
Coconut
- Contains healthy fats for sustained energy
- Rich in manganese and antioxidants
- Adds natural flavor without artificial additives
Eggs
- Provide high-quality protein
- Support muscle and tissue repair
Because you control the ingredients, this cake avoids preservatives and unnecessary additives found in many store-bought desserts.
Common Myths About Banana & Coconut Baking
Myth: Brown bananas are bad.
Truth: The darker the banana, the sweeter and better it is for baking.
Myth: Coconut is unhealthy because it contains fat.
Truth: Coconut contains natural fats that can be part of a balanced diet when consumed in moderation.
Myth: Homemade cakes are always unhealthy.
Truth: Homemade recipes often contain fewer additives and allow better portion control.
Fun Facts
- Bananas are technically classified as berries.
- Coconut trees are sometimes called the “Tree of Life” in tropical regions because nearly every part is useful.
- The aroma of banana baking can create a comforting, mood-boosting atmosphere in the kitchen.
Tips for the Best Banana Coconut Cake
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the cake light.
- Toast coconut flakes before topping for deeper flavor.
- Store in an airtight container to maintain freshness.
Storage & Shelf Life
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze slices for up to 2 months. Wrap tightly before freezing.
Frequently Asked Questions
Can I make this banana coconut cake dairy-free?
Yes. Replace butter with coconut oil and ensure your coconut milk is dairy-free.
Can I use whole wheat flour?
Yes. Substitute up to 50% of the flour with whole wheat flour for added fiber.
Can I add chocolate chips?
Absolutely. Dark chocolate pairs beautifully with banana and coconut.
Final Thoughts
This Banana Coconut Cake recipe is soft, flavorful, and perfect for family baking. With natural sweetness from ripe bananas and tropical richness from coconut, it’s a comforting dessert that feels both indulgent and wholesome.
Whether served warm with tea or packed into lunchboxes, this easy banana coconut cake is sure to become a family favorite.