For enhanced flavor, toast the pecans and coconut in a dry skillet over medium heat until lightly golden, stirring frequently. Ensure all ingredients are at room temperature for optimal mixing. To prevent the cake from sticking, line the bottom of the cake pans with parchment paper rounds. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and then filling with milk to the 1/4 cup line. Let it stand for 5 minutes before using. This cake is best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Banana Nut Coconut Cake
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME2 hrs 45 mins
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SERVING12 People
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VIEWS178
Experience a symphony of tropical and nutty flavors in this moist and delectable cake. The combination of ripe bananas, toasted coconut, and crunchy pecans creates a uniquely satisfying treat that's even better the next day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate99 g
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Cholesterol72 mg
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Fiber5 g
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Protein6 g
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Saturated Fat15 g
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Sodium267 mg
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Sugar75 g
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Fat34 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking pan. (5 minutes)
02 Step
Recipe View In a medium bowl, cream together the granulated sugar and 1/2 cup softened butter until light and fluffy. (7 minutes)
03 Step
Recipe View Beat in the eggs one at a time, then stir in the 3 mashed bananas until well combined. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour and baking soda. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. (5 minutes)
06 Step
Recipe View Stir in 1 teaspoon of vanilla extract, then gently fold in the 1 cup toasted pecans and 1 cup toasted coconut. (3 minutes)
07 Step
Recipe View Pour the batter evenly into the prepared cake pans. (2 minutes)
08 Step
Recipe View Bake in the preheated oven for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)
09 Step
Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)
10 Step
Recipe View To Make the Frosting: In a large bowl, cream together the 1/2 cup softened butter and confectioners' sugar until light and fluffy. (7 minutes)
11 Step
Recipe View Beat in the 1 mashed banana, 1 cup toasted pecans, 1 cup toasted coconut, and 1 teaspoon vanilla extract until well combined. (5 minutes)
12 Step
Recipe View Once the cakes are completely cool, frost the top of one layer, then place the second layer on top and frost the entire cake. (10 minutes)
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Katelynn Rath
May 27, 2025This cake was a hit! Everyone loved the moist texture and the perfect balance of banana, coconut, and pecan flavors.
Camryn Okeefe
Feb 16, 2025I added a pinch of cinnamon to the batter for a little extra warmth. Delicious!
Cara Mueller
Dec 26, 2024The frosting is amazing! It's so creamy and flavorful, and the toasted pecans and coconut add a delightful crunch.
Cortney Beer
Aug 12, 2024I made this cake for a potluck, and it was gone in minutes! I'll definitely be making it again.
Daron Zboncak
Feb 15, 2024Easy to follow recipe, and the results were fantastic. Highly recommend!