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  • Writer's pictureLike Butter Wouldn't Melt

Coconut Banana Cake with Coconut Cream Frosting

Makes 9 Squares |


4 overripe bananas

50ml coconut oil (melted)

50ml maple syrup

2 eggs

1tsp vanilla extract

1 1/2 tsp bicarbonate of soda

180g plain flour

50g desiccated coconut

Pinch salt


1 can coconut milk (refrigerated overnight)

50g icing sugar

1tsp vanilla extract

Shredded coconut to top


1. Preheat the oven to 180C fan. Grease and line an 8 inch square baking tin.

2. Mash the bananas in a large bowl and stir in the coconut oil, maple syrup, eggs and vanilla extract.

3. Sieve in the flour and add the bicarbonate of soda and a pinch of salt. Stir until just mixed. Do not overmix or the cake will become dense.

4. Finally, add in the desiccated coconut.

5. Pour into the prepared tin and bake in the oven for about 20-25 minutes. Test the centre with the tip of a knife to make sure it is set.

6. Remove from the oven and allow to cool completely before adding the frosting (otherwise it will melt!).

7. To make the frosting, remove the can of coconut milk from the fridge and scoop out the hardened cream (save the coconut water for your next smoothie!).

8. Whip the coconut cream, icing sugar and vanilla extract at a high speed (an electric mixer works best) until it forms peaks.

9. Top the cooled cake with the frosting and sprinkle with some more coconut.

This cake will stay fresh for about 2-3 days, in an airtight container


*If you have forgotten to refrigerate your can of coconut milk, you can pop it in the freezer for about 2 hours for the same effect.

*It's best to chill the bowl and whisk in the fridge that you'll be whipping the frosting with.

Watch my YouTube video for Coconut Banana Cake with Coconut Cream Frosting:

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