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Banana Cake Recipe With Coconut

I whipped up this very easy banana cake recipe with coconut to take as a pot luck dish. You know it's good when the cake is polished off in no time at all and all that's left is crumbs on the serving plate!  Here's my recipe of this successful banana cake.




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Rating: Very Easy

Hands-on Time: 15 minutes

Hands-off time : 35 minutes

Number of ingredients: 7


I just love recipes like this which are so easy to throw together and absolutely delicious. This recipe has the ever so popular combination of banana and coconut. It's a marriage of flavors, made in heaven!

Photo Tutorial For Banana Cake

The recipe and instructions are very simple but for novice cooks, if you'd like to see each step and what the mixture should look like, just click on the button to take you to the step by step photo tutorial.






This cake recipe goes perfectly with...

The two most popular pot luck dishes at the party were (I'm please to report) my banana cake, and a dish of baked honey and soy sauce chicken wings.






An Incredibly Easy and Delicious

Banana Cake Recipe with Coconut


For this recipe you'll need:


  • 2 very ripe bananas
  • 6 oz/180gm butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/4 cup milk
  • 2 cups flour
  • 1 1/2 cups finely shredded coconut


Here's the cheat's way of making a super easy banana cake!

Before starting, the first thing to do is always turn on the oven to preheat. For this cake, heat the oven at 180C.  By the time the cake mixture is prepared, the hot air in the oven will be evenly distributed.

In a roomy saucepan melt together the butter and sugar.  Take it off the heat as soon as the butter has melted, but keep stirring. You'll see that it goes from an oily mixture to a thick smooth consistency. Take a look at the picture. You'll see the texture is fairly thick.

Add in the beaten eggs and milk. Stir to combine well.

Pour in the flour and shredded coconut. There's no need to be precious about sifting. Just toss it all in. Fold in the dry ingredients. See in the picture how the mixture goes from dry and lumpy to become a thick smooth batter when all the flour is well combined into the batter.

Pour the cake batter into two silicone loaf tins or a large 9 inch round cake pan.  I prefer loaf tins as a loaf slices evenly and there's less likely to be waste.

Pop it into the oven to bake for 35 minutes and be sure to test with a cake tester. It's ready when the tester comes out "clean"  - there should be no bits of batter sticking to the tester.


Allow to cool and serve immediately.  It's delicious served warm with lashings of butter.





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