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This double-layer cake is shockingly delicious. — Marea Goldman, Straight From the Earth Cookbook
For the cake
- 1 1/4 cups sugar
- 1/2 Teaspoon salt
- 1/2 cup coconut milk
- 1 Teaspoon baking powder
- 1 1/4 cups mashed ripe banana (3 bananas)
- 1 tsp pure vanilla extract
- 1 Teaspoon baking soda
- 1/2 Cup unsweetened shredded coconut
- 2 cups whole-wheat pastry flour
- 1/2 cups melted coconut oil
For the frosting
- 1 1/2 Cup Earth Balance or other vegan buttery spread, at room temperature
- 3 tbsp coconut milk
- 3/4 tsp pure vanilla extract
- 1 Cup unsweetened shredded coconut
- 3 3/4 Cups confectioners’ sugar
For the topping
- 1 Cup unsweetened shredded coconut
- 1 Cup unsalted pecans, lightly toasted and chopped
- 2 ripe bananas, sliced into 1/4- to 1/2-in /6- to 12-mm-thick pieces
Calories Per Serving810
Folate equivalent (total)19µg5%
- coconut oil no-stick cooking spray
- 1 cup whole wheat flour
- ⅓ cup non-fat plain Greek yogurt
- ¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark brown sugar
- 2 large eggs, beaten
- ¼ cup butter, softened
- ¼ cup cane sugar
- 1 ½ teaspoons vanilla extract
- 1 ¼ teaspoons ground allspice
- ½ teaspoon ground nutmeg
- 1 cup mashed banana
- ¾ cup shredded unsweetened coconut
- ¾ cup confectioners' sugar
- 2 tablespoons unsweetened cashew milk, or more as needed
- ½ teaspoon coconut oil, melted
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven turn over onto a wire rack to cool, about 30 minutes.
Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl stir until mixture is creamy. Drizzle over cooled cake.
- 1 cup butter, softened
- ½ cup shortening
- 3 cups white sugar
- 5 eggs, beaten
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup milk
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon rum flavored extract
- 1 teaspoon butter flavored extract
- 1 teaspoon vanilla extract
- ½ cup white sugar
- ¼ cup water
- ½ teaspoon coconut extract
- ½ teaspoon rum flavored extract
- ½ teaspoon butter flavored extract
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts set aside.
In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.
Banana Cake Recipe with Dreamy Coconut Frosting
While the cake ingredients recall a Paleo banana bread, we lighten things up by whipping several eggs and extra air into the cake batter through beaters or a stand mixer (or a really resilient arm and a whisk—make it into arm day!), resulting in a light and moist banana cake that you can feel good about eating.
We keep it sweet with 4 large overripe bananas and a little bit of maple syrup—and that’s it! Bananas are widely accessible as a health food: they’re cheap and they pack a powerful nutrition punch. They’re an excellent source of potassium, fiber and manganese, and they replenish electrolytes for you athletes out there.
Instead of butter and grain flour, we opt for almond flour—which is gluten-free, high fiber and high protein—and coconut oil, the true renaissance oil. It’s heart-healthy thanks to its high natural saturated fat content and is also energizing, easily digested, and not readily stored as fat.
The frosting is the easiest, 2-ingredient Paleo and dairy-free cake topping you’ll ever make. Just combine coconut cream or chilled coconut milk (separated from its water) with maple syrup, whip and chill.
Do note, however, that the frosting is temperamental. It can melt easily and will definitely melt if you leave your cake out in the heat. To avoid this, be sure your cake is completely cool before frosting. If you frost the entire cake, either serve the entire thing immediately (if you’re having a gathering), or scoop frosting on individual slices and keep the rest of it chilled in the fridge until the next serving.
Banana Coconut Bundt Cake with Coconut Icing
recipe by Christina Conte (adapted from Banana Nutella Swirl Bundt Cake)
- 2 1/4 cups (10 oz) good quality, sifted, all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- pinch of salt
- 1 1/2 sticks (6 oz) butter
- 3/4 cup (4 oz) sugar
- 1/4 cup (1 1/2 oz) brown sugar
- 3 eggs
- 1 1/2 cups (12 oz) mashed ripe bananas
- 1/2 cup (4 oz) greek yogurt
- 4 tbsp buttermilk
- 1 cup shredded coconut, natural (without any added ingredients)
- 1 cup (2 oz) confectioner’s (powdered) sugar
- 1 tbsp coconut oil
- 2 tbsp milk (more or less as needed to reach a proper consistency) or shredded coconut to sprinkle on top of cake
Preheat oven to 350º F (175º C) and grease and flour a bundt pan.
Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.
Next, add mashed bananas, yogurt and buttermilk and mix well.
Add dry ingredients, and stir until combined, then stir in the coconut.
Spoon batter into prepared baking tin.
Place into preheated oven, and bake for 50 to 60 minutes or until tester comes out clean. After about 10 minutes, remove cake from pan and place on cooling rack.
Do I Have To Make This Recipe In A Bundt Cake Pan?
No bundt cake pan? No problem! You can make this recipe in a regular cake pan as well, just make sure you pay attention to the volume of the cake pan you plan to use.
A single standard eight- or nine-inch round cake pan only holds six cups by volume, meaning that a 12-cup Bundt cake recipe will require two cake pans. While a 9-inch x 13-inch baking pan will easily hold all of the cake batter for a bundt pan recipe.
You can also follow a little hack that allows you to make a DIY bundt pan if you really want that aesthetic, but don’t have time to go out and get the proper bakeware. Check out all the details here where you’ll find a detailed tutorial on how to make a ring cake with no bundt pan.
Banana coconut cake
Some recipes come about from long experimentation and several tries to try to perfect them (like those darned bunnies, or my ongoing attempts to make natto at home). Others just seem to happen. We had a bunch of bananas that were rapidly turning very brown and spotty on the kitchen table. I froze some (nothing like frozen bananas as treats), and turned some into a cake.
It's nothing fancy at all - it's basically a pound-cake like base (but with a bit less sugar), with added cut-up bananas. The coconut part was added on a whim also. The cake doesn't rise much, probably because of the bananas, but it's moist, not too sweet, and very comforting. It's perfect with a cup of tea.
So far in my life I've not had the opportunity to go to Hawaii (unless you count a short layover en route from LA to Tokyo) but I sort of imagine that this cake would not be too out of place there.
Banana coconut cake
Note that there are equal amounts in weight of eggs, butter, and flour. So, first weigh your cracked eggs, and then use the equal amounts of butter and flour. In my case the two large eggs I had came out to just about 120 grams.
- 2 large eggs (about 120g / 4 oz total weight)
- 120g / 4 oz unsalted butter
- 120g / 4 oz cake or all-purpose flour
- 100g / a bit less than 3 oz raw cane sugar or light brown sugar
- 1 tsp. baking powder
- 3 medium ripe bananas, cut up into smallish pieces
- 1 Tbs. brandy or 1 tsp. vanilla extract
- 2 Tbs. milk or soy milk
- 4 Tbs. dessicated coconut
- extra butter for the pan
Equipment: 8 inch / 20cm square cake or brownie pan, electric or handheld whisk, kitchen parchment paper
Preheat the oven to 180 °C / 355° F.
Butter the cake or brownie pan and line with parchment paper, OR butter and flour the pan.
If the butter is still hard from the refrigerator, put it in a bowl and nuke it for a minute to soften.
Mix together the flour and baking powder.
Cream together the butter and sugar with the whisk until blended and fluffy. Add the eggs and whisk some more. Add the flavoring (brandy or vanilla) and milk.
Fold in the flour and baking powder, and fold in the bananas. Don't overmix.
Pour the batter into the prepared pan. Sprinkle the top with the dessicted coconut.
Bake for about 40 minutes or until a skewer or chopstick inserted in the center comes out clean.
Serve warm or at room temperature.
If the coconut looks too brown, put a piece of foil over the pan until the cake has finished baking through.
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- 1 pkg. DUNCAN HINES Moist Deluxe Banana Supreme Cake Mix
- 1 pkg. (4-serving size) banana instant pudding and pie filling mix
- 1 can (16 ounce) fruit cocktail, in juices, undrained
- 4 eggs
- 1/4 cup Crisco Oil
- 1 cup coconut
- 1/2 cup chopped pecans
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter
- 1/2 cup evaporated milk
- 1 1/3 cups coconut
Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or at room temperature.
Notes about this recipe
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