A slice of cake on a white plate with a fork and a piece of cake resting on it.


A delicious and festive coconut and banana cake that’s easy to make and perfect for any occasion.
Course Dessert
Cuisine American, Vegan
Keyword banana cake, coconut cake, vegan cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 Servings
Calories 606 kcal
Author Alex Meyer, MA


  • 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

For the coconut topping

  • 1 cup of toasted unsweetened shredded coconut

For the frosting

  • 3 cups confectioner's sugar
  • 12 tbsp vegan butter
  • 1 tsp almond extract
  • 1 to 2 tbsp almond milk see note
US Customary - Metric


  1. Preheat oven to 350°F (176°C) and lightly and evenly grease two 9-inch (23 cm) round cake pans.


  1. 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.


  1. Beat the 16 tbsp butter, 1 banana, and 1 ½ cups sugar in mixer until creamy.
  2. 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.
  3. In separate bowl, whisk the 3 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
  4. 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.
  5. Add the ½ cup untoasted coconut to mixture and stir until just combined.
  6. Evenly pour the batter into the 2 greased and floured 9-inch (23 cm) cake pans.
  7. 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.
  8. Let cool for ten minutes on a rack and remove the cakes from the pans and let cool completely on the racks.
  9. After you remove the cake toast the coconut in the oven until it turns golden brown. Approximately 5 to 8 minutes.

For the Frosting:

  1. 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
  2. Enjoy!

Recipe Notes





Nutrition Facts
Amount Per Serving
Calories 606 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Sodium 359mg16%
Potassium 261mg7%
Carbohydrates 82g27%
Fiber 5g21%
Sugar 56g62%
Protein 5g10%
Vitamin A 1255IU25%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.