Coconut Banana Spice Cake: A Simple Delight for Any Occasion

This easy-to-make Coconut Banana Spice Cake is perfect for almost any occasion. It’s moist, packed with flavour, and so simple to throw together. You can skip the icing for a lighter treat, or go all out with the whipped chocolate cream cheese topping for something extra special.

Taking the classic banana cake up a notch, it has added desiccated coconut and coconut oil for a lovely texture and a richer flavour. It’s a nice twist that brings a bit of extra richness compared to the usual banana cake.

Tried and Tested

Making it couldn’t be easier. Just mash your ripe bananas, stir in the coconut, sugars, eggs, and vanilla, then fold in the dry ingredients. Pop it in the oven, and in about 35 minutes, you’ve got a cake that’s ready to enjoy. If you’re in the mood for indulgence, add the whipped chocolate icing—it’s light and creamy and makes the cake feel a bit more indulgent for a special occasion.

No fancy equipment needed—just a cake tin and a whisk. No fuss.

Even without the icing, the banana and coconut flavours really shine, and it stays nice and moist for a few days. It’s quick to make but feels special enough to share.

Recipe Card

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🍌✨🥥🍫🎂🍫🥥✨🍌

Coconut Banana Spice Cake with Whipped Chocolate Cream Cheese Icing

• Servings: 8-10
• Prep Time: 15mins
• Cook Time: 40mins
• Difficulty: medium
• Rating: ★★★★★
• Print

A rich and moist banana cake with a touch of coconut and warm spices, topped with smooth whipped chocolate cream cheese icing—perfect for a sweet treat!

𝗧𝗶𝗽: The cake is just as delicious without the icing. You can also add some chopped nuts or chocolate chips for extra texture!

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Recipe by Claire Aldous, from Disha Magazine Issue #103.

Ingredients

• 4 very ripe medium bananas, well mashed
• ½ cup desiccated coconut
• ½ cup melted coconut oil (or other neutral oil)
• ½ cup caster sugar
• ½ cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon sea salt
• 1½ cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗪𝗵𝗶𝗽𝗽𝗲𝗱 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗜𝗰𝗶𝗻𝗴:

• 100g cream cheese, at room temperature
• 100g butter, at room temperature
• 2 cups icing sugar, sifted
• ¼ cup good-quality dark cocoa (e.g., Valrhona)

Directions

1. Preheat the Oven: Preheat the oven to 160°C fan bake. Grease and fully line a 20cm loose-based cake tin.
2. Prepare the Wet Ingredients: Stir together the mashed bananas, desiccated coconut, melted coconut oil, caster sugar, brown sugar, eggs, vanilla extract, and sea salt until well combined. Set aside for 10 minutes to soften the coconut.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, baking soda, ground cinnamon, and freshly grated nutmeg.
4. Mix Everything Together: Add the dry ingredients to the banana mixture and stir until fully combined, making sure there are no pockets of flour.
5. Bake: Pour the batter into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
6. Cool: Let the cake cool for 20 minutes in the tin, then transfer to a cooling rack to cool completely.
7. Prepare the Icing: Beat the cream cheese until smooth with no lumps. Add the butter and beat again until light and fluffy. Gradually add the sifted icing sugar and cocoa powder, beating until well combined.
8. Finish the Cake: Once cooled, dollop the whipped chocolate cream cheese icing over the cake and swirl with the back of a spoon.

Nutrition

Per Serving: 290 calories; 16 g fat; 35 g carbohydrates; 3 g protein; 20 g sugar.

📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet