Banana Coconut Cake

Banana Coconut Cake

Birthday cakes are fun to make. That’s because you know that you’re going to make someone smile, and it just brings a special warmth especially if it’s homemade. You know someone had actually put some thought into it and made it with love.

I’ve made quite a few birthday cakes for friends and relatives and I’ve always stuck with ‘safe’ choices like chocolate cake and what not. So this time, when Cass asked me to bake one for the January babies of Amplify, I went for a more tropical feel.

I baked a banana coconut cake. I was very sceptical and worried that it might not turn out good. Haha, that’s mostly because I actually used a muffin recipe and simply poured the batter into an 8 inch square pan. Yep. Oh , and I used buttercream icing to make it look snow white, as you can see. I decorated the outside with some dessicated coconut and some colourful sprinkles.

You know what? It didn’t taste too bad, though I made the mistake of putting it in the fridge for too long. So it was kinda hard. But other than that, I think it made a pretty interesting cake, for once, although it wasn’t as light as I would have liked it to be. Would I make this again? maybe, but as muffins, like they’re meant to be 🙂 Here’s a slice for you curious readers:

Have a slice of banana coconut cake

Banana Coconut Cake

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

preheat oven to 375°F.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Pour into cake pan and bake until golden or cooked, about half an hour or so.

To get muffins: simple pour the batter into a muffin tin with 8 (1/2-cup) muffin cups and line the cups with liners. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly. Makes 8.

GourmetMay 2004 © CondéNet, Inc. All rights reserved.

Buttercream Icing

1 lb. powdered sugar, sifted
1/4 lb. (1/2 c.) softened butter
1/8 tsp. salt
1 tsp. vanilla or lemon flavoring
3 to 4 tbsp. milk, half & half, or whipping cream

Cream 1/3 of sugar with butter and salt in large bowl. Blend extract, 2 tablespoons of liquid, and remaining sugar into mixture. Gradually stir remaining liquid into icing until desired consistency is reached.

Yield: Enough for 2 (9 inch) or 3 (8 inch) round layers of 1 (13 x 9 x 2 inch) pan.

Posted on 23rd Jan 2006 in Uncategorized


There Are 7 Comments


kissera commented on January 26, 2006 at 6:32 pm

“3 to 4 tbsp. milk, half & half, or whipping cream”

what kind of milk is that?

is it okay to substitute milk with whipping cream all the time?


the baker commented on January 28, 2006 at 7:00 am

hmmm i think it actually means you could use milk, half and half or whipping cream. not all 3 combined. hope this helps!


kissera commented on January 30, 2006 at 6:18 am

thanks for the reply…
i still don’t know what kind of milk i can use.
it’s definitely not fresh milk, right?


the baker commented on January 30, 2006 at 11:26 am

hi there, what i meant to say was, you can choose to use only milk, or half & half, or whipping cream. NOT all three, but just either one of them. yes fresh milk is an option; that’s what i used.


kissera commented on January 31, 2006 at 5:04 pm

actually, all i wanted to ask was, do i use fresh milk or UHT milk for baking. lol.

i guess i’ve got my answer.

thanks a lot!


Anonymous commented on April 17, 2008 at 3:43 am

hi cheryl

is this the same as Italian buttercream??



edward commented on July 27, 2014 at 2:27 pm



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