Banana Coconut Cake

1 ½ cup whole cane sugar
½ cup virgin coconut oil
2 eggs
1 teaspoon vanilla
2 cups whole wheat pastry flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup buttermilk
1 cup, about 3 bananas, chopped or mashed
1/2 cup chopped pecans
1/2 cup shredded or flaked coconut
additional oil for greasing

Preheat oven to 325.

Cream sugar, coconut oil, eggs, and vanilla with mixer until fluffy. Sir in dry ingredients alternately with buttermilk and bananas. Stir in nuts and coconut. Pour into 13×9 pan or two 9 inch cake pans that have been greased with coconut oil and floured.

Bake approximately 40 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack(s).

Fill and frost top of cake with icing below.

Icing:

1 cup whole cane sugar
1/2 cup butter – softened
1 cup heavy cream
3 egg yolks
1 teaspoon vanilla
1 1/3 cup shredded or flaked coconut
1 cup chopped pecans

Mix sugar, butter, cream, and egg yolks in a saucepan. Cook over medium-low heat stirring until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Beat until spreading consistency. This icing is also good on chocolate cake.

Recipe submitted by Becky, Oklahoma City, OK

Submit your recipe here!

Published on May 11, 2008

(1 votes, average: 5.00 out of 5)

6 Comments

pancakeorganics February 25, 2016 at 4:49 am - Reply

Hi Becky! I am regular visitor of your website. I have learned many of new recipes from your website. I am really thankful to you for that. Yesterday I tried to cook banana coconut cake for the family but being a vegetarian I have not added egg in the recipe, which makes the recipe below its marks as I feel. Will you suggest me what should I add Instead of egg in this cake recipe?

millie January 4, 2014 at 9:33 am - Reply

Excellent cake – dense, moist & great tasting!  

I used 1 1/2c glutten-free flour + 1/2c of coconut flour to make the 2c and added 2 extra eggs.  It came out perfect.

However, the icing was a different story… didn’t turn out as per recipe :-( but I saved it by adding cream cheese, confectionery sugar & coconut flour to thicken it.  I sprinkled the shredded coconut on the icing; thus, I didn’t have to use as much.

millie January 1, 2014 at 6:00 pm - Reply

does anyone know how much coconut flour i’d for this recipe use if i wanted to substitute the pastry four completely?

i’m just getting used to cooking & baking w/ coconut flour & don’t know the equivalent substitution yet :-(

thanks!

Elizabeth October 9, 2012 at 11:14 pm - Reply

I made this with out the wheat pastry flour and just used the same amount of regular flour and it turned out great really good. my culinary class loved it

Amber M. July 9, 2012 at 10:41 am - Reply

does anyone know if you can replace the whole wheat pastry flour with regular flour?

dianah November 12, 2009 at 7:41 pm - Reply

I made these into small cakes/muffins substituting 1/2 cup coconut flour and 1& 1/2 cups white spelt flour. they were light and delicious but very sweet. I’ll use less sugar next time.