Coconut Banana Cake with Chocolate Frosting.

If you’re on the hunt for a dessert that marries tropical flavors with rich chocolate, this Coconut Banana Cake with Chocolate Frosting. is your new best friend. Moist, tender banana cake gets a luscious twist with shredded coconut folded right into the batter, then topped with a creamy, dreamy chocolate frosting made with coconut cream. It’s the ultimate way to elevate overripe bananas and satisfy your sweet tooth with something a little exotic yet utterly comforting.

Why I Love This Recipe

There’s something magical about combining bananas and coconut – two flavors that bring warmth and nostalgia to any bite. This Coconut Banana Cake with Chocolate Frosting. is not overly sweet but perfectly balanced with the tang of Greek yogurt and brightness from lemon juice. The cake’s texture is unbelievably moist thanks to canola oil and yogurt, which also keep it light. The frosting, enriched with cream cheese and coconut cream, is velvety smooth with just the right hint of cocoa bitterness. It’s a showstopper for birthdays, potlucks, or just a weekend treat. Plus, it’s made with wholesome ingredients that you likely have on hand, making it a no-fuss crowd-pleaser.

Your Shopping Guide

• Ripe Bananas: You want them brown and soft for maximum sweetness and moisture.
• Canola Oil: Neutral flavor and good for keeping the cake tender.
• Plain Greek Yogurt: Adds moisture and a subtle tanginess without overpowering.
• Large Eggs: Provide structure and richness to the cake.
• Granulated Sugar & Light Brown Sugar: The combo enhances flavor and gives a slight caramel note.
• Vanilla Extract: Essential for depth of flavor.
• Lemon Juice: Brightens the batter and reacts with baking soda for lift.
• All-Purpose Flour: The base of your cake batter.
• Baking Soda & Baking Powder: Leavening agents that help the cake rise beautifully.
• Kosher Salt: Balances sweetness and enhances flavors.
• Shredded Sweetened Coconut: Adds texture and that unmistakable coconut flavor.
• Cream Cheese and Butter: For the frosting’s creamy richness.
• Powdered Sugar: Sweetens and thickens the frosting.
• Unsweetened Cocoa Powder: Brings chocolate depth to the frosting.
• Canned Coconut Cream: The secret ingredient that makes the frosting luxuriously smooth and adds a subtle coconut undertone.

Essential Tools for Success

• Mixing Bowls: Multiple sizes for wet and dry ingredients.
• Hand or Stand Mixer: To blend batter and frosting smoothly.
• Measuring Cups & Spoons: Accuracy is key!
• Rubber Spatula: For folding ingredients gently without deflating the batter.
• 9×13 Inch Baking Pan: Perfect size for this cake.
• Cooling Rack: Allows the cake to cool evenly before frosting.
• Offset Spatula: Ideal for spreading frosting evenly and beautifully.

Coconut Banana Cake with Chocolate Frosting. in Steps

Step 1: Prep Your Ingredients and Oven

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. Peel and mash 6 ripe bananas in a large mixing bowl until smooth.

Step 2: Mix the Wet Ingredients

Add 1 cup canola oil, 1 cup plain Greek yogurt, and 3 large eggs to the mashed bananas. Whisk together until fully combined. Stir in 1 cup granulated sugar, ¾ cup light brown sugar, 1 tablespoon vanilla extract, and 2 teaspoons lemon juice. Mix until the sugars dissolve and the batter looks smooth.

Step 3: Combine Dry Ingredients

In another bowl, sift together 3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Stir in 1 cup shredded sweetened coconut.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the cake tender and light.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a cooling rack before frosting.

Step 6: Prepare the Chocolate Frosting

In a large bowl, beat 4 ounces cream cheese and 2 sticks butter together at room temperature until fluffy. Gradually add 1 ½ to 2 cups powdered sugar, 1 cup unsweetened cocoa powder, 2 teaspoons vanilla extract, and ½ cup canned coconut cream. Beat until smooth and creamy. Adjust sweetness or cocoa intensity to your liking.

Step 7: Frost and Serve

Spread the frosting evenly over the cooled cake using an offset spatula. For a finishing touch, sprinkle a little extra shredded coconut on top. Slice and enjoy the tropical-chocolate bliss!

Seasonal Flavor Boosts

• Add a handful of toasted pecans or walnuts for crunch and warmth.
• Mix in some finely chopped pineapple or mango to the batter for extra tropical vibes.
• Sprinkle toasted coconut flakes on top of the frosting for a caramelized flavor.
• Incorporate a teaspoon of cinnamon or nutmeg into the dry ingredients to add cozy spice notes.

Learn from These Mistakes

• Using underripe bananas will result in a less sweet, less flavorful cake. Always use ripe, spotty bananas.
• Overmixing the batter can lead to a dense cake. Fold ingredients gently until just combined.
• Baking at too high a temperature may cause the cake to brown too quickly on the outside while staying raw inside. Stick to 350°F for even baking.
• Frosting a warm cake will cause the frosting to melt and slide off. Always allow the cake to cool completely.

Save It for Later

This cake stores beautifully. Keep it covered in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge before frosting. For quick snacks, slice and freeze single pieces, then thaw at room temperature.

Troubleshooting Q&A

Why did my cake turn out dry?

Dry cake usually means it was overbaked or the bananas weren’t ripe enough to add moisture. Make sure to test the cake with a toothpick early and remove it as soon as it comes out clean. Using ripe bananas and not overmixing the batter also helps retain moisture.

Can I substitute Greek yogurt with something else?

Yes! If you don’t have Greek yogurt, you can use sour cream or buttermilk as alternatives. These ingredients add moisture and tanginess similar to Greek yogurt.

How do I get the frosting extra smooth?

Ensure your cream cheese and butter are at room temperature before mixing. Sift the powdered sugar and cocoa powder to avoid lumps, and beat the frosting for several minutes until silky smooth. Adding the coconut cream slowly helps achieve the right consistency.

Can I make this cake into cupcakes?

Absolutely! This recipe works wonderfully for cupcakes. Adjust baking time to about 18-22 minutes or until a toothpick comes out clean. For a similar tropical treat, you might also enjoy these Coconut Cupcakes.

More Recipes You’ll Love

• Caramel Banana Bread With Walnuts – Another delightful way to use ripe bananas with a nutty twist.
• Coconut Cupcakes – Light and fluffy cupcakes bursting with coconut flavor.
• Espresso Chocolate Mousse Cups With Whipped Cream – An elegant chocolate treat with a coffee kick.

Ready, Set, Cook

Gather your ingredients, preheat your oven, and prepare to bake a cake that’s bursting with tropical flavor and rich chocolate goodness. This Coconut Banana Cake with Chocolate Frosting. invites you to enjoy every bite with a smile. Whether it’s a special occasion or a simple craving, this recipe delivers comfort and joy in every slice. Happy baking!

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