This post is sponsored by Watkins.
Who’s ready for cake?! This Coconut Banana Cake with Chocolate Frosting is AH-MA-ZING! Really. Bananas aren’t just for banana bread. Nope, use ripe bananas to make this super fluffy, moist, and delicious cake. This cake is also covered with chocolate frosting and chocolate sprinkles because chocolate and bananas just go so well together. Am I right?!
Guys, I think this is the best cake I’ve ever made. Period.
It took so many attempts to perfect. The first time I made this cake, it came out really dense because I used a few too many bananas. It was still delicious, but it tasted more like a brownie than a cake.
But after lots of attempts and tons of cake testing, I finally perfected the recipe! This coconut banana cake is moist, light and fluffy, and oh so delicious!
It’s not too sweet, and it’s not super rich like most tiered frosted cakes. It’s honestly my favorite cake of all time.
The secret to this cake is high quality ingredients. The ingredients are super simple so it’s all about using great ingredients to get the best flavor.
So here we go, time to make this amazing cake!
The details for this banana cake…
This cake is super simple. Start by beating together all the wet ingredients except for the buttermilk. Next, alternate between adding the dry ingredients and the buttermilk to the batter. Pro tip: alternating the milk and dry ingredients will help prevent the cake from becoming too dense. Don’t skip this!
Another important tip for this cake is to go heavy on the vanilla. The vanilla flavor is really what gives this cake a delicious base. It’s essential so don’t skimp on it! For the best vanilla flavor, I use Watkins Organic Original Gourmet Baking Vanilla. It’s the first vanilla made specifically for baking, and it’s formulated to retain a delicious vanilla flavor that doesn’t evaporate when baking. You can really taste the difference when you use this vanilla.
Finally, fold in the shredded coconut and cinnamon. Of course I used Watkins Organic Ground Cinnamon. So good!
Once the cakes are done baking, it’s time for the chocolate frosting. Because a banana cake just isn’t complete without chocolate frosting!
The chocolate frosting…
Nothing crazy here, this is a really easy chocolate frosting. Just combine cocoa powder and powdered sugar, then beat the sugar mixture together with salted butter (yes, salted butter is necessary for a delicious frosting!). Pour in a little milk and a heaping tablespoon of Watkins Organic Original Gourmet Baking Vanilla and whip until smooth and creamy. That’s it!
Frost the cakes, then for a special finishing touch, rim the edges of the cake with Watkins Chocolate Decorating Sprinkles. Totally not required, but it makes the cake so much cuter! And there’s nothing better than a cute and delicious cake.
Want to try the Watkins products featured in this recipe?
Watkins products are available online at Watkins1868.com and at select stores nationwide.
Looking for more delicious recipes? Try:
Gluten Free Mega Chocolate Chunk Cookies
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Coconut Banana Cake with Chocolate Frosting
Ingredients
Coconut Banana Cake
- 3/4 cup salted butter, room temperature
- 1 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp
Watkins Organic Original Gourmet Baking Vanilla - 1 1/4 cup ripe bananas, mashed (about 3 large bananas)
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp
Watkins Organic Ground Cinnamon - 1/4 tsp salt
- 2/3 cup full fat buttermilk or kefir
- 2/3 cup sweetened shredded coconut
Chocolate Frosting
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 1/2 cup salted butter, softened
- 1 tsp
Watkins Organic Original Gourmet Baking Vanilla - 1/4 cup milk
Instructions
- Preheat oven to 350 degrees F. Grease two 8-in round cake pans.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until combined. Add the vanilla extract and mashed bananas and beat until combined.
- In a bowl, combine the dry ingredients. Working in three batches, alternate between adding the dry ingredients and the buttermilk/kefir to the butter and sugar mix. Using a silicone spatula, fold in the sweetened shredded coconut. Pour the batter evenly between the two cake pans and bake for 25-30 minutes, until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool for 5-10 minutes in the pan, then transfer to a cooling rack. Let cool completely.
- To make the chocolate frosting, combine cocoa powder and powdered sugar in a bowl and set aside. Beat butter and sugar mixture together until creamy. Beat in vanilla extract and milk until combined.
- Pour the frosting onto the cake and use an offset spatula to frost the cake. Top with Chocolate Decorating Sprinkles (optional).
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