Name: Coconut Banana Cake with Chocolate Frosting.
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 6 ripe bananas (peel on); 1 cupcanola oil; 1 cupplain greek yogurt; 3 large eggs; 1 cupgranulated sugar; 3/4 cuplight brown sugar; 1 tablespoonvanilla extract; 2 teaspoonslemon juice; 3 1/2 cupsall purpose flour; 2 teaspoonsbaking soda; 1 teaspoonbaking powder; 1 teaspoonkosher salt; 1 cupshredded sweetened coconut; 4 ouncescream cheese (at room temperature); 2 sticks butter (at room temperature); 1 1/2-2 cupspowdered sugar; 1 cupunsweetened cocoa powder; 2 teaspoonsvanilla extract; 1/2 cupcanned coconut cream

Jump to Recipe

This cake is built for people who love rich banana flavor softened by coconut and finished with a chocolate frosting that keeps every bite balanced. It doesn’t ask for fancy equipment or obscure ingredients—just good bananas, pantry staples, and a little patience while the layers cool and the frosting firms up. I’ve made this more than a few times so the tips below focus on practical wins: texture, timing, and how to get a clean, even finish.

Roasting the bananas first concentrates flavor and adds moisture without thinning the batter. The cake uses both oil and Greek yogurt to stay tender while holding structure—important for a three-layer bake. The frosting is a creamy chocolate with coconut cream folded in for a subtle, silky lift that sits well against the sweet coconut in the batter.

If you want a reliable crowd-pleaser for a weekend gathering, this recipe is straightforward and forgiving. Read the shopping notes, then follow the step-by-step section exactly for reliable results. I’ll include the small fixes I reach for in the test kitchen so you can course-correct without stress.

Your Shopping Guide

This list keeps things simple: make sure the bananas are ripe (you want visible brown spots or very soft fruit), and buy the amounts stated. For the frosting, the recipe relies on both cream cheese and butter at room temperature—don’t skimp on letting them warm up so they whip properly. The canned coconut cream is what gives the frosting its coconut lift; choose a brand you trust for consistency.

Packaging matters: pick a reliable brand of shredded sweetened coconut so it doesn’t clump; if it’s packed hard, give it a quick fluff with a fork before measuring. For the flour, use standard all-purpose. Keep the powdered sugar accessible for gradual addition to the frosting; the recipe gives a starting point and an upper limit so you can control sweetness and stiffness.

Step-by-Step: Coconut Banana Cake with Chocolate Frosting

Ingredients

6 ripe bananas, peel on — roasted to concentrate banana flavor and add moisture to the batter.
1 cup canola oil — keeps the cake tender and moist without adding extra flavor.
1 cup plain Greek yogurt — adds tang and structure; contributes to a tender crumb.
3 large eggs — provide lift and richness.
1 cup granulated sugar — primary sweetener in the batter.
3/4 cup light brown sugar — adds deeper sweetness and some chew to the crumb.
1 tablespoon vanilla extract — for the batter’s aroma and background flavor.
2 teaspoons lemon juice — brightens the banana flavor and balances sweetness.
3 1/2 cups all-purpose flour — the structure of the cake; measure accurately.
2 teaspoons baking soda — provides lift in combination with acids.
1 teaspoon baking powder — assists rise and lightness.
1 teaspoon kosher salt — balances the sweet and enhances flavor.
1 cup shredded sweetened coconut — folded into the batter for texture and coconut flavor.
4 ounces cream cheese, at room temperature — for creamy frosting body and tang.
2 sticks butter, at room temperature — adds richness and structure to the frosting.
1 1/2–2 cups powdered sugar — start with 1 1/2 cups in the frosting and add up to 2 cups to reach desired sweetness and stiffness.
1 cup unsweetened cocoa powder — gives the frosting its chocolate flavor; unsweetened keeps it balanced.
2 teaspoons vanilla extract — used in the frosting to round the chocolate.
1/2 cup canned coconut cream — folded into the frosting for moisture and a hint of coconut richness.

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
Place the unpeeled bananas on a parchment-lined baking sheet and roast in the preheated oven 20–25 minutes, until the skins are blackened. Remove and cool until easy to handle. Peel and mash the bananas in a bowl until mostly smooth; set aside.
In the bowl of a stand mixer or a large bowl with a hand mixer, beat together 1 cup canola oil, 1 cup plain Greek yogurt, 3 large eggs, 1 cup granulated sugar, 3/4 cup light brown sugar, 1 tablespoon vanilla extract, and 2 teaspoons lemon juice until combined and smooth.
Add the mashed bananas to the wet mixture and mix until evenly incorporated.
In a separate bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Add the dry ingredients to the wet mixture and mix on low speed just until combined—do not overmix.
Fold 1 cup shredded sweetened coconut into the batter with a spatula until evenly distributed.
Divide the batter evenly among the three prepared pans. Smooth the tops and bake at 350°F for 30–35 minutes, until the tops are set and a toothpick inserted into the centers comes out clean or with a few moist crumbs.
Remove the pans from the oven and let them cool in the pans for 5 minutes. Run a knife around the edges, invert each layer onto a cooling rack, remove the parchment, and allow the layers to cool completely before frosting.
Make the frosting: in a large bowl, beat 4 ounces cream cheese and 2 sticks butter (both at room temperature) until light and smooth, about 2 minutes.
Add 1 1/2–2 cups powdered sugar (start with 1 1/2 cups and add more to taste/desired stiffness), 1 cup unsweetened cocoa powder, and 2 teaspoons vanilla extract. Beat 2–4 minutes until the frosting is light and fluffy, adding the powdered sugar gradually if needed.
Beat in 1/2 cup canned coconut cream until fully incorporated. If the frosting is too soft to spread, chill 10–15 minutes and re-whip briefly.
Assemble the cake: place one cake layer on a serving plate, spread an even layer of frosting, repeat with the second and third layers, then frost the top and sides of the cake. Refrigerate the assembled cake, covered, for up to 2 days. Bring to room temperature before serving.

The Upside of Coconut Banana Cake with Chocolate Frosting

This cake is versatile and approachable. Roasted bananas give you deeper banana flavor than raw mash, and the combination of oil plus Greek yogurt keeps the crumb moist without collapsing. You get three generous layers that hold up for slicing and stacking—great for celebratory cakes or a sliced treat at the end of dinner.

The frosting is forgiving. Because it uses both cream cheese and butter, it whips into a stable but spreadable texture. The cocoa powder yields a cocoa-forward frosting that balances the sweet coconut and brown sugar in the cake. If you follow the chilling step after assembly, you’ll end up with a cake that slices cleanly and presents well.

Texture-Safe Substitutions

Stick to swaps that preserve moisture and structure. If you need the frosting firmer, increase the powdered sugar within the provided 1 1/2–2 cup range rather than inventing new stabilizers. If you prefer a less pronounced coconut texture, omit the shredded sweetened coconut—the cake will be less textured but still moist. When adjusting, keep quantities consistent to avoid upsetting the batter’s balance.

If a component is too soft or too stiff, adjust with what’s already in the recipe: more powdered sugar will stiffen frosting; brief chilling, then re-whipping, helps spreadability without adding ingredients. For batter texture, do not overmix after adding dry ingredients—overmixing will lead to a tighter crumb and a denser cake.

Appliances & Accessories

A stand mixer or hand mixer will speed up the process and give a consistently smooth batter and frosting. Use three 8-inch round pans to match the baking times and layer heights. Parchment paper is essential for clean layer release. A cooling rack helps layers cool evenly and prevents soggy bottoms.

Other helpful items: an offset spatula for even frosting, a bench scraper for smoothing sides if you want a polished finish, and an instant-read thermometer for checking oven consistency. These tools make assembly faster and the finished cake cleaner to slice.

Missteps & Fixes

Problem: Cake sinks in the middle. Fix: Don’t open the oven during the first 20–25 minutes. Make sure baking soda and baking powder are fresh and measure flour correctly—too much flour can create heaviness that collapses. Also, ensure bananas are mashed to mostly smooth; large chunks can create uneven bake.

Problem: Frosting too soft to spread. Fix: Chill the frosting 10–15 minutes, then re-whip briefly. You can also add powdered sugar gradually up to the upper amount listed to increase stiffness without changing flavor balance drastically.

Problem: Dry crumb. Fix: Check oven temperature with an oven thermometer; ovens often run hot. Slightly under-bake by checking earlier in the window, and be sure to use the full cup of oil and the cup of Greek yogurt—the dual fat and dairy keep crumb tender.

In-Season Flavor Ideas

This cake stands up well to seasonal accompaniments. Serve slices with something bright on the side to cut the richness—a simple plate of fresh fruit works well. For colder months, a drizzle of strong coffee or espresso alongside each slice complements the chocolate and banana notes; in warmer months, a chilled pour of a light beverage balances the cake’s weight.

Small additions like toasting the shredded sweetened coconut lightly before folding into the batter add a deeper, nuttier note if you want a slight seasonal spin without restructuring the recipe.

Notes from the Test Kitchen

Roasting the bananas on the peel concentrates sugars and reduces moisture loss when mixed. I roast them directly on parchment because it’s clean and stakes no claim to extra pans. Let the bananas cool enough to handle to avoid hot spots when mashing.

When folding in the shredded sweetened coconut, do it by hand with a spatula. Overworking at mixer speed distributes coconut but can lead to a tougher crumb. For the frosting, make sure cream cheese and butter are truly at room temperature; if one is still cold, the mixture will lump and won’t whip fully smooth.

Save for Later: Storage Tips

Refrigerate the assembled cake, covered, for up to 2 days as the recipe instructs. This preserves the frosting and prevents separation. Bring the cake to room temperature before serving so the frosting softens and the flavors open up—about 30–60 minutes depending on kitchen temperature.

If you need to keep leftovers longer, slice and freeze wrapped pieces for up to a month. Thaw in the refrigerator overnight and bring to room temperature before serving for best texture.

Ask & Learn

Common question: Can I make the layers a day ahead? Yes—bake, cool completely, wrap each layer tightly, and store at room temperature for 24 hours or refrigerate up to 2 days. Assemble and frost on the day you plan to serve for best texture.

Common question: How do I know when the frosting is done? Beat the cream cheese and butter until light, add powdered sugar gradually, and whip until the frosting holds soft peaks and spreads without sliding. If it looks shiny and loose, give it a short chill and re-whip.

Serve & Enjoy

Slice with a long, thin knife wiped between cuts for neat pieces. Let each slice rest at room temperature briefly for the ideal mouthfeel—the frosting will be creamy and the crumb tender. This cake impresses with texture contrasts: the tender, banana-laced layers, the chewy sweetened coconut, and the chocolate-coconut frosting that ties everything together.

Keep it simple when serving. A modest slice, a clean plate, and a warm cup of something you enjoy will highlight what this cake does best—deliver comfort with structure and flavor that reads as both familiar and slightly elevated.

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Coconut Banana Cake with Chocolate Frosting.

A roasted-banana layer cake with shredded sweetened coconut and a chocolate cream cheese frosting made with coconut cream.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Servings: 24 servings

Ingredients

6 ripe bananas peel on
1 cupcanola oil
1 cupplain greek yogurt
3 large eggs
1 cupgranulated sugar
3/4 cuplight brown sugar
1 tablespoonvanilla extract
2 teaspoonslemon juice
3 1/2 cupsall purpose flour
2 teaspoonsbaking soda
1 teaspoonbaking powder
1 teaspoonkosher salt
1 cupshredded sweetened coconut
4 ouncescream cheese at room temperature
2 sticks butter at room temperature
1 1/2-2 cupspowdered sugar
1 cupunsweetened cocoa powder
2 teaspoonsvanilla extract
1/2 cupcanned coconut cream

Instructions

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
Place the unpeeled bananas on a parchment-lined baking sheet and roast in the preheated oven 20–25 minutes, until the skins are blackened. Remove and cool until easy to handle. Peel and mash the bananas in a bowl until mostly smooth; set aside.
In the bowl of a stand mixer or a large bowl with a hand mixer, beat together 1 cup canola oil, 1 cup plain Greek yogurt, 3 large eggs, 1 cup granulated sugar, 3/4 cup light brown sugar, 1 tablespoon vanilla extract, and 2 teaspoons lemon juice until combined and smooth.
Add the mashed bananas to the wet mixture and mix until evenly incorporated.
In a separate bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Add the dry ingredients to the wet mixture and mix on low speed just until combined—do not overmix.
Fold 1 cup shredded sweetened coconut into the batter with a spatula until evenly distributed.
Divide the batter evenly among the three prepared pans. Smooth the tops and bake at 350°F for 30–35 minutes, until the tops are set and a toothpick inserted into the centers comes out clean or with a few moist crumbs.
Remove the pans from the oven and let them cool in the pans for 5 minutes. Run a knife around the edges, invert each layer onto a cooling rack, remove the parchment, and allow the layers to cool completely before frosting.
Make the frosting: in a large bowl, beat 4 ounces cream cheese and 2 sticks butter (both at room temperature) until light and smooth, about 2 minutes.
Add 1 1/2–2 cups powdered sugar (start with 1 1/2 cups and add more to taste/desired stiffness), 1 cup unsweetened cocoa powder, and 2 teaspoons vanilla extract. Beat 2–4 minutes until the frosting is light and fluffy, adding the powdered sugar gradually if needed.
Beat in 1/2 cup canned coconut cream until fully incorporated. If the frosting is too soft to spread, chill 10–15 minutes and re-whip briefly.
Assemble the cake: place one cake layer on a serving plate, spread an even layer of frosting, repeat with the second and third layers, then frost the top and sides of the cake. Refrigerate the assembled cake, covered, for up to 2 days. Bring to room temperature before serving.