COCONUT BANANA CAKE is a tropical flavored dessert that’s super easy to make and so incredibly yum. The texture of the toasted coconut and the perfectly moist cake is pure heaven, and of course the flavor combination will want you to stop and live like you’re on carefree island time.
Published February 12, 2014 – Updated April 19, 2019
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Hi there! Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
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VEGAN BANANA COCONUT CAKE WITH ALMOND BUTTER CREAM FROSTING THAT’S EASY AND DELICIOUS
If you love bananas, coconut, and cake, you’re going to fall head over heels in love with this cake recipe.
Made with real banana and coconut, it’s a great vegan dessert option at any time of year. We especially like it from Easter through summer, because it’s a tropical inspired treat.
What could be better than digging into a big slice of cake with summer flavors?
It’s also easy to make.
All you’ll need to do is beat, whisk, combine, and bake. Of course you’ll want to frost and sprinkle the toasted coconut on top, that’s just part of the fun.
WHAT INGREDIENTS DO YOU NEED FOR A HOMEMADE VEGAN COCONUT BANANA CAKE?
- vegan butter
- banana
- sugar
- egg replacer
- whole wheat flour
- baking powder
- baking soda
- salt
- pure vanilla extract
- pure almond extract
- unsweetened almond milk
- shredded unsweetened coconut
- 1 cup of unsweetened shredded coconut
- confectioner’s sugar
HOW DO YOU MAKE A DAIRY AND EGG-FREE COCONUT BANANA CAKE FROM SCRATCH?
STEP ONE
Toast the coconut in the oven. It should be lightly browned and crispy. Watch it carefully so it doesn’t burn. Set aside
STEP TWO
In a medium bowl, whisk the dry ingredients together until completely combined.
STEP THREE
Beat the butter, sugar, and banana until smooth and creamy, then add the egg replacer , vanilla and almond extract and beat until it’s fully combined.
Vegan butter can look curdled once you add the egg replacer. Don’t worry, it’s totally fine.
STEP FOUR
Add half of the flour to the butter mixture and beat on a slow setting until almost combined, then add half of the almond milk, then the rest of the flour and then the remaining milk and beat until just combined. Stir in the coconut and pour the batter evenly into the cake pans.
STEP FIVE
Bake for approximately 45 minutes to an hour, or until a wooden toothpick comes out clean when inserted into the center of the cake. Let cool for 15 minutes before removing the cake to cool completely on a wire rack.
STEP SIX
Make the frosting and frost the cake when it’s completely cool. Sprinkle the coconut on top.
We use this mixer and these cake pans. Click on the photos to learn more.
WHAT ARE GOOD GLUTEN-FREE FLOUR OPTIONS FOR CAKE?
If you need to make a gluten-free banana coconut cake recipe, all you’ll need to do is swap all-purpose flour for all-purpose gluten-free flour. We like Bob’s Red Mill or King Arthur’s brands.
Click the photo to learn more about our favorite gluten-free flour blends.
HOW DO YOU BAKE THE PERFECT CAKE?
- Measure precisely. Baking is a science, therefore you should always follow the instructions and measure exactly as the recipe reads. Don’t guess or add more or less of anything unless the instructions tell you to. For best results use a scale and go by the grams instead of cups or spoons.
- Use cake flour instead of all-purpose flour, unless it’s a rustic cake like this one. Cake flour will give you a better crumb.
- Don’t over mix the flour. Mix or stir well, but don’t over do it.
- Grease the pans evenly on the bottom and the sides. This is a must or the cake will stick to the pan.
- Adjust the baking times accordingly if you live in a high altitude.
- Bake the cakes in the correct size pans.
TOP TIPS FOR BAKING THE PERFECT CAKE
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- Use aluminum pans. Aluminum or metal pans conduct heat better than glass or ceramic pans. Lighter metal is better for baking a lightly browned cake, the darker the metal pan the darker it will brown.
- Make sure the oven is completely preheated before putting the cake in the oven and bake in the center of the oven.
- The cake is done baking when it pulls slightly away from the pan, springs back when touched, and a toothpick comes out clean when inserted in the center of the cake.
OUR FAVORITE CAKE FLOUR
MORE VEGAN CAKE RECIPES YOU’ll LOVE
Chocolate Cake
Apple Cinnamon Crunch Cake
Hazelnut Carrot Cake
Vegan Spice Cake with Cream Cheese Frosting
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 16 tbsp vegan butter room temperature
- 1 ripe banana
- 1 ½ cups sugar
- Egg replacer equivalent of 5 eggs, we like Bob’s Red Mill brand
- 2 tbs vanilla extract
- 1 tbs almond extract
- 3 cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cup unsweetened almond milk
- ½ cup shredded unsweetened coconut do not toast this portion
- 1 cup of toasted unsweetened shredded coconut
- 3 cups confectioner's sugar
- 12 tbsp vegan butter
- 1 tsp almond extract
- 1 to 2 tbsp almond milk see note
- Preheat oven to 350°F (176°C) and lightly and evenly grease two 9-inch (23 cm) round cake pans.
- Toast the 1 cup of coconut for the topping in the oven for approximately 4 minutes. Watch it carefully. It should be a light golden brown and slightly crispy in texture. Remove from the oven and set aside.
- Beat the 16 tbsp butter, 1 banana, and 1 ½ cups sugar in mixer until creamy.
- Add the egg replacer (equivalent of five eggs), 2 tbsp vanilla, and 1 tbsp almond extracts and beat until fully combined. The butter mixture may look curdled, that’s totally fine.
- In separate bowl, whisk the 3 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
- Add half of the flour mixture to the butter and mix until almost combined. Add half of the almond milk (3/4 cup) and mix until it’s almost combined. Add the remaining flour and ¾ cup milk and mix until combined. Don’t over mix, you want the flour to be fully incorporated, just don’t over do it or the texture will be tough.
- Add the ½ cup untoasted coconut to mixture and stir until just combined.
- Evenly pour the batter into the 2 greased and floured 9-inch (23 cm) cake pans.
- Bake for 45 to 60 minutes on the center rack or until the center of the cake is done. Insert a wooden toothpick, if it comes out clean the cake is done.
- Let cool for ten minutes on a rack and remove the cakes from the pans and let cool completely on the racks.
- After you remove the cake toast the coconut in the oven until it turns golden brown. Approximately 5 to 8 minutes.
- Whip the 12 tbsp butter, 3 cups confectioner’s sugar, 1 tsp almond extract, and 1 to 2 tbsp (see note) almond milk until light and fluffy. Spread evenly on the top and sides of the cake. Make sure that the cake is completely cool before frosting. Top with the 1 cup toasted coconut
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Enjoy!
- Make sure the oven is at 350°F (176°C) before putting the cakes in the oven.
- For best results, bake in metal cake pans. They conduct heat better than glass or ceramic.
- If you live in high altitude, adjust the cooking time accordingly.
- The Nutrition Facts are an estimate only.
- For best results for the frosting, add the almond milk slowly and stir until you get the consistency you’re looking for. If you add too much milk and the frosting is runny, add more sugar until it’s just right.
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