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Homemade Coconut Banana Cake with Chocolate Frosting. recipe photo
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Coconut Banana Cake with Chocolate Frosting.

This Coconut Banana Cake with Chocolate Frosting is a tropical delight! Moist banana cake with shredded coconut paired with creamy chocolate frosting is irresistible.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, Cake, Chocolate, Coconut, Easy, Frosting, Tropical
Servings: 12 servings

Ingredients

For the Cake:

  • 6 Ripe Bananas peeled and mashed
  • 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
  • 2 teaspoons Lemon Juice
  • 3 1/2 cups All-Purpose Flour sifted
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 cup Shredded Sweetened Coconut

For the Chocolate Frosting:

  • 4 ounces Cream Cheese at room temperature
  • 2 sticks Butter at room temperature
  • 1 1/2 to 2 cups Powdered Sugar
  • 1 cup Unsweetened Cocoa Powder
  • 2 teaspoons Vanilla Extract
  • 1/2 cup Canned Coconut Cream

Instructions

Coconut Banana Cake with Chocolate Frosting. in Steps

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. Peel and mash 6 ripe bananas in a large mixing bowl until smooth.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Equipment

  • Mixing Bowls
  • Hand or stand mixer
  • Measuring Cups & Spoons
  • Rubber spatula
  • 9x13 inch baking pan
  • Cooling Rack
  • Offset Spatula

Notes

  • Use ripe, spotty bananas for maximum sweetness and moisture in the cake.
  • Fold dry ingredients gently into wet ingredients to keep the cake tender and avoid overmixing.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store the cake covered in an airtight container in the refrigerator for up to 5 days or freeze unfrosted layers up to 3 months.
  • For extra flavor, add toasted nuts or tropical fruits like pineapple or mango into the batter.