Tropical Paradise: The Ultimate Banana Nut Coconut Cake Recipe

Are you ready to transport your taste buds to a tropical paradise? This Banana Nut Coconut Cake is a symphony of flavors and textures that will have you reaching for seconds (and thirds!). The moist, banana-infused cake, the crunchy nuts, and the sweet, coconutty frosting create a harmonious blend that’s simply irresistible. This recipe is perfect for special occasions, potlucks, or even just a delightful weekend treat. Let’s dive in and create this delectable masterpiece!

## Why This Banana Nut Coconut Cake is a Must-Try

Before we get into the nitty-gritty of the recipe, let’s talk about why this cake is so special:

* **Moist and Tender:** The mashed bananas and buttermilk in the batter contribute to an incredibly moist and tender crumb.
* **Flavor Explosion:** The combination of banana, nuts, and coconut creates a flavor explosion that’s both comforting and exciting.
* **Easy to Customize:** This recipe is easily adaptable to your preferences. You can add chocolate chips, substitute different nuts, or adjust the amount of coconut to your liking.
* **Crowd-Pleaser:** This cake is always a hit, whether you’re serving it to family, friends, or colleagues.
* **Make-Ahead Friendly:** The cake can be baked a day in advance and frosted the next day, making it perfect for busy schedules.

## Ingredients You’ll Need

Here’s a comprehensive list of the ingredients you’ll need to create this tropical delight. Make sure to gather everything before you start baking to ensure a smooth and enjoyable process.

### For the Cake:

* **3 ripe bananas, mashed:** The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
* **1 cup (2 sticks) unsalted butter, softened:** Softened butter is crucial for creating a light and airy cake. Make sure it’s at room temperature, but not melted.
* **1 ¾ cups granulated sugar:** Granulated sugar provides sweetness and helps create a tender crumb.
* **2 large eggs:** Eggs bind the ingredients together and add richness to the cake.
* **1 teaspoon vanilla extract:** Vanilla extract enhances the overall flavor of the cake.
* **2 ½ cups all-purpose flour:** All-purpose flour is the base of the cake and provides structure.
* **1 teaspoon baking soda:** Baking soda helps the cake rise and become light and fluffy.
* **½ teaspoon salt:** Salt enhances the flavors of the other ingredients and balances the sweetness.
* **¾ cup buttermilk:** Buttermilk adds moisture and tanginess to the cake, resulting in a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk.
* **1 cup chopped walnuts or pecans:** Nuts add texture and flavor to the cake. You can use either walnuts or pecans, or even a combination of both.
* **½ cup shredded coconut:** Shredded coconut adds a subtle coconut flavor and texture to the cake. Use unsweetened coconut for a less sweet cake.

### For the Coconut Cream Cheese Frosting:

* **8 ounces cream cheese, softened:** Softened cream cheese is essential for a smooth and creamy frosting. Make sure it’s at room temperature, but not melted.
* **½ cup (1 stick) unsalted butter, softened:** Softened butter adds richness and helps create a light and airy frosting.
* **4 cups powdered sugar:** Powdered sugar provides sweetness and structure to the frosting.
* **2 teaspoons vanilla extract:** Vanilla extract enhances the flavor of the frosting.
* **½ cup shredded coconut, for garnish:** Shredded coconut adds a beautiful finishing touch to the cake.

## Equipment You’ll Need

Before you start baking, make sure you have all the necessary equipment on hand. This will help ensure a smooth and efficient baking process.

* **Two 9-inch round cake pans:** These are the standard size for layer cakes. You can also use an 8-inch pan, but the baking time may need to be adjusted.
* **Parchment paper:** Parchment paper prevents the cake from sticking to the pan and makes it easier to remove.
* **Mixing bowls:** You’ll need several mixing bowls for preparing the cake batter and frosting.
* **Electric mixer:** An electric mixer (stand mixer or hand mixer) is essential for creaming the butter and sugar and making the frosting.
* **Rubber spatula:** A rubber spatula is useful for scraping down the sides of the bowl and folding in the nuts and coconut.
* **Measuring cups and spoons:** Accurate measurements are crucial for successful baking.
* **Wire rack:** A wire rack is used to cool the cake layers after baking.
* **Offset spatula:** An offset spatula is helpful for frosting the cake smoothly.

## Step-by-Step Instructions

Now that you have all the ingredients and equipment ready, let’s get baking! Follow these step-by-step instructions carefully to create a perfect Banana Nut Coconut Cake.

### Part 1: Making the Cake

1. **Preheat the oven and prepare the pans:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms of the pans with parchment paper circles. This will prevent the cake from sticking and make it easier to remove.
2. **Cream the butter and sugar:** In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process usually takes about 3-5 minutes. Use an electric mixer on medium speed to achieve the best results.
3. **Add the eggs and vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. **Mash the bananas:** In a separate bowl, mash the ripe bananas with a fork until smooth. You should have about 1 ½ cups of mashed bananas.
5. **Combine dry ingredients:** In a medium bowl, whisk together the flour, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed.
6. **Alternate adding dry and wet ingredients:** Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix, as this can result in a tough cake. Start by adding about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the remaining dry ingredients.
7. **Fold in the nuts and coconut:** Gently fold in the chopped walnuts or pecans and shredded coconut. Be careful not to overmix.
8. **Divide the batter and bake:** Divide the batter evenly between the prepared cake pans. Spread the batter evenly in the pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven.
9. **Cool the cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

### Part 2: Making the Coconut Cream Cheese Frosting

1. **Cream the cream cheese and butter:** In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy. Use an electric mixer on medium speed.
2. **Add the powdered sugar and vanilla:** Gradually add the powdered sugar, beating until smooth and creamy. Stir in the vanilla extract.
3. **Adjust consistency:** If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If the frosting is too thin, add a little more powdered sugar.

### Part 3: Assembling the Cake

1. **Level the cake layers:** If the cake layers are uneven, use a serrated knife to level them. This will ensure that the cake is stable and looks beautiful.
2. **Place the first layer on a serving plate:** Place one cake layer on a serving plate or cake stand.
3. **Frost the first layer:** Spread a generous layer of coconut cream cheese frosting over the first cake layer.
4. **Add the second layer:** Carefully place the second cake layer on top of the frosting.
5. **Frost the entire cake:** Frost the top and sides of the cake with the remaining frosting. Use an offset spatula to create a smooth and even finish.
6. **Garnish with coconut:** Sprinkle shredded coconut over the top of the cake for garnish.
7. **Chill the cake (optional):** Chill the cake in the refrigerator for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.

## Tips for Success

* **Use ripe bananas:** The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
* **Soften the butter and cream cheese:** Softened butter and cream cheese are essential for creating a light and airy cake and frosting. Make sure they’re at room temperature, but not melted.
* **Don’t overmix the batter:** Overmixing the batter can result in a tough cake. Mix until just combined.
* **Cool the cakes completely:** Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt.
* **Use an offset spatula:** An offset spatula is helpful for frosting the cake smoothly.
* **Chill the cake before serving:** Chilling the cake helps the frosting set and makes it easier to slice.

## Variations and Substitutions

* **Add chocolate chips:** Add ½ cup of chocolate chips to the cake batter for a chocolatey twist.
* **Substitute different nuts:** Use pecans, macadamia nuts, or any other nut you like instead of walnuts.
* **Add pineapple:** Add ½ cup of crushed pineapple to the cake batter for a tropical flavor.
* **Use coconut extract:** Add ½ teaspoon of coconut extract to the frosting for a more intense coconut flavor.
* **Make cupcakes:** This recipe can also be used to make cupcakes. Bake for 18-20 minutes.
* **Vegan Option:** Substitute the butter with vegan butter, eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), buttermilk with plant-based milk mixed with lemon juice or vinegar, and cream cheese with vegan cream cheese alternative.

## Serving Suggestions

This Banana Nut Coconut Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **Serve with a scoop of vanilla ice cream:** The cold ice cream complements the warm cake perfectly.
* **Drizzle with caramel sauce:** A drizzle of caramel sauce adds a touch of indulgence.
* **Top with fresh berries:** Fresh berries add a pop of color and flavor.
* **Serve with coffee or tea:** This cake is the perfect accompaniment to a cup of coffee or tea.

## Storage Instructions

* **Store at room temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Store in the refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
* **Freeze:** Freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw the cake layers completely before frosting.

## Banana Nut Coconut Cake Recipe Card

**Yields:** 12-16 servings
**Prep time:** 30 minutes
**Cook time:** 30-35 minutes

**Ingredients:**

* **Cake:**
* 3 ripe bananas, mashed
* 1 cup (2 sticks) unsalted butter, softened
* 1 ¾ cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* ¾ cup buttermilk
* 1 cup chopped walnuts or pecans
* ½ cup shredded coconut
* **Frosting:**
* 8 ounces cream cheese, softened
* ½ cup (1 stick) unsalted butter, softened
* 4 cups powdered sugar
* 2 teaspoons vanilla extract
* ½ cup shredded coconut, for garnish

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla.
4. In a separate bowl, mash bananas.
5. In another bowl, whisk flour, baking soda, and salt.
6. Alternate adding dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Beat until just combined.
7. Fold in nuts and coconut.
8. Divide batter between pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
10. For the frosting, cream cream cheese and butter until smooth. Gradually add powdered sugar, beating until smooth. Stir in vanilla.
11. Level cake layers if needed. Place one layer on a serving plate. Frost with a generous layer of frosting. Top with the second layer.
12. Frost the entire cake. Garnish with shredded coconut.
13. Chill for 30 minutes before serving (optional).

## Enjoy Your Tropical Delight!

This Banana Nut Coconut Cake is a labor of love, but the end result is well worth the effort. The moist, flavorful cake and the creamy, coconutty frosting create a symphony of flavors that will tantalize your taste buds. So go ahead, bake this cake and share it with your loved ones. You’re sure to impress!

Happy baking!