Go Back
+ servings
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.
No ratings yet
Print Pin
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: 606kcal
Author: Alex Meyer, MA


  • 16 tablespoon 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 tablespoons vanilla extract
  • 1 tablespoons almond extract
  • 3 cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon 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 tablespoon vegan butter
  • 1 teaspoon almond extract
  • 1 to 2 tablespoon 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.

For the Frosting:

  • 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
  • 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.


Calories: 606kcal | Carbohydrates: 82g | Protein: 5g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 359mg | Potassium: 261mg | Fiber: 5g | Sugar: 56g | Vitamin A: 1255IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1.5mg