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Banana Coconut Cake Recipe

Banana Coconut Cake Recipe

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:12 servings


  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, optional
  • 1 cup sweetened shredded coconut
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • Pinch salt
  • 1/4 cup cold evaporated milk


  • 1. In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes.
  • 2. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut.
  • 3. Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.
  • 4. In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing. Yield: 12 servings.

Nutritional Facts

1 piece: 589 calories, 32g fat (13g saturated fat), 58mg cholesterol, 373mg sodium, 72g carbohydrate (50g sugars, 1g fiber), 4g protein.

Reviews for Banana Coconut Cake

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lhangel User ID: 720550 264559
Reviewed Apr. 11, 2017

"Fantastic cake but for a weight watcher its death by choice. Everybody loved the cake and asked for recipe."

lhmn8 User ID: 2573899 261859
Reviewed Feb. 27, 2017

"I made this for my husband's birthday. I substituted 1/2 c coconut oil and 1/4 cup butter for the shortening and used all butter in the frosting. It was delicious, easy and such a pretty cake."

hmschoolheidi User ID: 4103662 257827
Reviewed Dec. 7, 2016

"I thought this was very good. I followed another's suggestion to use 3 eggs. It was moist, the frosting was yummy (I didn't have coconut extract or evaporated milk. Doubled the vanilla and used heavy whipping cream). I'll be making this again."

BakinGymnast User ID: 5767825 14752
Reviewed Oct. 7, 2012

"One of the best banana cakes I have ever made! I mixed some of the coconut into the cake batter itself, and it was delicious! The coconut really goes so well with the banana. Even my dad, who claimed he hates coconut, loved this cake! I didn't have any coconut extract, so I just mixed a bit of coconut into the frosting and it worked just fine. The frosting is the perfect amount; not too much, but just enough. :) The only thing I will try next time is adding an additional egg to the cake batter; it was a little too soft and could have used an egg to firm up the texture a bit. Other than that, fantastic!"

cffood User ID: 6772158 10970
Reviewed Jul. 14, 2012

"I made it as a 9 x 13 sheet cake and piped the icing in diagonal lines across the top, so you could still see the coconut. It looked great and everyone loved it."

sunbinder User ID: 6077627 11498
Reviewed Jul. 9, 2011

"The best Banana cake ever......not bread."

ViolaB User ID: 2670244 7915
Reviewed Mar. 10, 2011

"MUST TRY, but wondering, would this work well using a 9x13 pan? Has anyone tried?"

CADYANNE User ID: 954479 9406
Reviewed Mar. 9, 2011

"A very moist delicately accented with a touch of coconut. I look forward to making it again."

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