Easy Banana and Coconut Cream Cake Recipe

I haven’t been sharing as many sweets recipes because I was doing a Whole30 in January, but now that I finished that, I’m so excited to share this ridiculously easy Banana & Coconut Cream Cake Recipe.

And the flavor combo…the best way I’d describe this cake is banana & coconut cream pie, but in cake form! The cake stays super moist thanks to coconut cream, and is just lightly sweetened with coconut sugar and maple syrup. It’s also both gluten and grain free, made with a mix of almond and coconut flour. My new favorite cake recipe and flavor combination, let’s get baking!

Easy Banana & Coconut Cream Cake Recipe

Let me share why it’s so easy:

• Baked in a single 9×9 cake pan (layered cakes can be fun, but also a pain – not this one!)
• The cake is made up of just 11 ingredients
• As with most of my cake recipes, it’s just three simple steps. First, whisk your dry ingredients. Second, whisk your wet ingredients. Three, mix them together until combined. That’s it!
• Simple two-ingredient fluffy frosting

Does Coconut Cream Cake need to be refrigerated?

Once you add the topping, I do suggest leaving the cake in the fridge to make sure that the whipped topping doesn’t melt, especially depending on the time of year you make this cake. I personally took the cake out about an hour before serving to bring to room temperature for the best taste 🙂

How to make this Banana & Coconut Cream Cake Recipe

Step 1

Whisk together the almond flour, coconut flour, shredded coconut flakes, baking powder and baking soda.

Step 2

Mix together your wet ingredients + coconut sugar, including the eggs, coconut cream, maple syrup, and vanilla extract.

For the coconut cream, I suggest refrigerating the night before so it makes it easier to scrape the solidified coconut cream from the top of the can. For this, you can use a can of full fat coconut cream, or they also sell 13.5oz cans of coconut cream, my favorite being the Trader Joe’s coconut cream because it has a great yield and isn’t too expensive.

Once you scoop out the solidified coconut cream, you do want to microwave for ~30 seconds or until it turns back to a liquid. This will make sure you don’t have clumps of coconut cream when whisking together the wet ingredients!

Step 3

Add your dry ingredients to your wet and stir together until just combined. One mixed together, the batter should be super thick! (See photo above).

Step 4

Spread half the batter in a parchment-lined 9×9 cake pan. You will need to use a spatula to spread in an even layer.

Step 5

Add a single layer of sliced bananas without overlapping the bananas. I used about 2 small bananas for the entire layer. You can also skip this step if you want to stick with a coconut cream cake. I personally love the additional texture and taste you get with the layer of sliced bananas.

Step 6

Spread the remaining half of the batter on top of the sliced bananas. Again, because the batter is thick, you will need to use a spatula to spread in a single even layer.

Step 7

Bake the cake at 350F for ~38-45 minutes. You will know the cake is ready when the top is nicely browned, and a knife/toothpick inserted in the middle comes out batter-free.

Step 8

Add your topping of choice! I went with a homemade whipped coconut cream topping, but you can also use a store-bought option for something easier.

I have included instructions on how to make the homemade whipped coconut cream topping in the instructions below. I preferred the taste and texture of the homemade vs store-bought coconut whip topping.

If you’re looking for other grain-free, gluten free, and dairy-free recipes, I love these Flourless Chocolate Peanut Butter Cookies, these Fudgy Vegan Turtle Brownies, or these Raw Carrot Cake Bites.

As always, would love to hear what you think if you try this cake by leaving a rating or comment below!

Easy Banana & Coconut Cream Cake Recipe

Prep: 10 minutes minutes

Cook: 40 minutes minutes

Total: 50 minutes minutes

Servings: 9 slices

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Banana & coconut cream pie, but in cake form! The cake stays super moist thanks to coconut cream, and is just lightly sweetened with coconut sugar and maple syrup. It’s also both gluten and grain free, made with a mix of almond and coconut flour. This is sure to be your new go-to easy cake recipe!

Ingredients

BANANA & COCONUT CREAM CAKE

• 3 cups almond flour
• 3 tbsp coconut flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ¾ cup unsweetened shredded coconut flakes
• 3 ea. large eggs beaten
• ¾ cup coconut sugar
• ¾ cup coconut cream melted (refrigerate x2 cans of full fat coconut milk before opening; use only solidified cream on top)
• 6 tbsp maple syrup
• 1 tbsp vanilla extract
• 2-3 ea. bananas cut into rounds, 1/8” thick

COCONUT WHIP TOPPING:

• 2, 13.5oz cans coconut cream (refrigerated overnight, 3 cans if using full fat coconut milk)
• 1 tbsp vanilla bean paste

Instructions

• Preheat oven to 350 degrees.
• In a small bowl, whisk together almond flour, coconut flour, shredded coconut flakes, baking powder and baking soda. Set aside.
• In a large mixing bowl, whisk eggs, coconut sugar, maple syrup, and vanilla. Whisk in cooled melted coconut cream.
• Add flour mixture and blend until flours are incorporated. Batter will be very thick.
• Using a spatula, spread half the batter on the bottom of a parchment lined 9” x 9” pan.
• Add a layer of banana rounds on top. Spread remaining batter over the layer of bananas.
• Bake ~38-45 minutes, cake top should be nicely browned, and a knife/toothpick inserted in the middle should come out batter-free.
• In a large chilled bowl, cream together cold coconut cream for ~3-5 minutes till light and fluffy. Coconut cream needs to be super cold in order to whip together!! Add vanilla bean paste and whip again. You can add maple syrup to sweeten if wanted, but I find the cake sweet enough that the whipped coconut cream tastes best when unsweetened and flavored with vanilla bean paste only. Spread on top of cooled cake.
• Optional: sub store-bought coconut whip topping if you don’t want to make your own!

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