Banana Nut Coconut Cake

Cake was easy to make & delicious. The icing did not turn out and was very sweet. Adding mashed banana to the icing did not work so would make a different icing next time.

The bake time is way off. We baked ours in 2 9-inc round pans and they are done in 30 mins. Too dry and too sweet. Could not eat it.

I have made this cake 4 times and it gets better every time. I made the cake for a Lady’s Auxiliary fundraiser at the American Legion to have people bid or offer to buy. I will keep making this cake because everyone raves about the taste!

The cake turned out fantastic. Everyone at my Memorial Day barbecue loved the cake. I’ve never made a cake from scratch and it was easy to prepare. I used less coconut and nuts in the actual recipe. I made the frosty but it was a bit lumpy so I added a half a can of cream cheese frosting.

I used my food processor to finely chop the nuts and coconut for the cake. omitted the nuts and coconut from the icing. then added a few tbsps of softened cream cheese . iced my cool cake and coated the edge/side with coconut.. melted a little semisweet chocolate and drizzle striped the top of the cake. Looks lovely! Can’t wait to receive reactions from friends!

very good cake, used walnuts (didn’t have pecans) similar to banana bread, but sweeter and the frosting was delicious – love the coconut

This was a HIT at work! Changes I made: used a 13×9 pan, instead of pecans I used about 1/2 c. toasted walnuts in the cake, 1/2 cup toasted walnuts sprinkled over top of the frosting, and toasted the coconut that topped the cake (along with the nuts) instead of mixing it in the frosting. Made it really beautiful and tasty. The Asian graduate students all commented how they wanted the recipe because it wasn’t “too sweet like so many American cakes.” Which is funny, because I thought the frosting on its own was really sweet when I made it (might only do 3 c. powdered sugar next time). My only disappointment was that the cake didn’t rise just a bit more. It wasn’t overly dense, I was just hoping for a little taller, lighter cake, but I know that’s hard when using a lot of bananas. Some reviewers commented it was just like banana bread. Mine wasn’t that heavy and tasted very much like a cake. I used medium bananas because I was worried that larger bananas would make it too dense. Might be the difference? Sending the link to four people that requested the recipe!

Made it with walnuts instead. ..and SUPER DELICIOUS. ..followed suggestion to add a little more flour to topping and was still crunchy the next day.

Let me start by saying that I’m not a huge fan of things that are banana flavored, but I made this for my SO, who is. I was pleasantly surprised at how good it was! A warning… the frosting was VERY sweet. As I was making it I was worried that it would be gaggingly sweet but once on the cake, I found the sweet was a nice balance with the cake which isn’t too sweet. I will say that it isn’t the most attractive finished product, but I just sprinkled some coconut and arranged a few whole pecans on top to jazz it up. I substituted cake flour for all-purpose which lightened up the texture and may solve the problem others have relayed about it being too much like banana bread. I found 45 minutes for baking 9 inch layers was WAY too long. I checked at 35 and it was already more than done (but thankfully not burnt). Definitely a keeper!

great recipe

My son and I made this cake. It was very very tasty and moist.

I made this recipe for my boyfriend (at the time) and he loved it. He would always ask me to make it, especially on a guys night. It was a huge hit. The combination of flavours is excellent!

I had to use an extra banana for the cake batter in order to make it moist enough (4 total). I’m not sure whether it was because they had been frozen. Also, I used 1 cup of brown sugar instead of 1 1/2 white sugar, because my coconut was sweetened. For some reason, my cakes were fully cooked after 24 minutes. Perhaps it was their thickness. For the frosting, perhaps again because of the sweetened coconut, I had to cut the sweetness. I added the full amount of icing sugar, but altered the recipe by adding 8oz of light cream cheese. Maybe I was just in the mood for cream cheese frosting, but it was much improved!!! I have added a bit of lemon juice to frosting in the past, and my only regret with this one is not trying that. All in all, a very moist, dense delicious cake. Ps: In order to cool the cakes quickly and make them really moist, I stick them in the freezer right after they come out of the oven.

This is nutty, tropical deliciousness! We loved this cake! It is so GOOD! The frosting takes this over the top, I would not change a thing!

This is a banana cake, so it is NOT going to be light and fluffy. The nature of banana cake is that it’s a bit dense, being a FRUIT cake after all. I made this for a get together at my house, and there were raves about it. Many went back for seconds. I personally do not like nuts in my cake, so I omitted the nuts from the cake batter. I halved the “frosting” recipe, and used it for filling (including the nuts in the filling!). I also used cake flour instead of all-purpose bleached. After filling the cake with the yummy banana-coconut-pecan filling, I then frosted the entire cake with cream cheese icing. This is going to be one of my favorite cakes to make as it’s easy and quick to throw together, and it is absolutely delicious! Thanks for sharing ethelmertz 🙂

I made this for my husband three years ago for his birthday, and he loved it so much, he requests it as his birthday cake now, every year! Since he does not normally eat sweets, I’d say that deserves 5 stars.

This was delicious! I subbed coconut milk for the buttermilk and it was delicious. I also only put a couple tbsp of the coconut since we’re not big fans of the texture. I Also used a different frosting which I flavored with coconut extract.

very good, but eveyone is right about the frosting it is a bit too sweet. I added more butter to the recipe for the frosting and that cut it a little and made the frosting a better consistency. Over all yummy!

LOVE this cake! I have made the 2-layer cake with frosting as a rich dessert and a tube pan cake without frosting for brunch. Either way, it is great!

I made this cake Exactly the way the recipe said except for the frosting and loved it. Because so many people said the icing was too sweet, and due to the fact I forgot to get powdered sugar, I found a recipe on this site for broiler icing. It turned out great! I’ve made it twice the same way and people love it. The broiler icing makes a nice carmalized topping that really finishes the cake well

I made this cake Exactly the way the recipe said except for the frosting and loved it. Because so many people said the icing was too sweet, and due to the fact I forgot to get powdered sugar, I found a recipe on this site for broiler icing. It turned out great! I’ve made it twice the same way and people love it. The broiler icing makes a nice carmalized topping that really finishes the cake well