Coconut Banana Cake with Passionfruit Frosting
Indulge in the tropical decadence of this Coconut Banana Cake with Passionfruit Frosting, a dessert that combines moist, banana-infused cake layers with the sweet nuttiness of shredded coconut and the luxurious tang of cream cheese frosting infused with vibrant passionfruit pulp. Perfectly balanced in sweetness and texture, this cake is elevated by its combination of ripe bananas, rich coconut milk, and a hint of vanilla for an irresistible depth of flavor. The silky passionfruit frosting adds a tropical twist that’s both refreshing and indulgent. Ideal for special occasions or to brighten up any day, this show-stopping cake is as beautiful as it is delicious, garnished with extra shredded coconut or fresh passionfruit for the ultimate finishing touch.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsweetened shredded coconut
- 3 medium Ripe bananas (mashed)
- 1 cup Granulated sugar
- 0.5 cups Light brown sugar (packed)
- 0.5 cups Unsalted butter (melted)
- 0.5 cups Coconut milk
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened)
- 3 cups Powdered sugar
- 0.5 cups Passionfruit pulp
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
In a large mixing bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until well combined.
Add the melted butter, coconut milk, eggs, and vanilla extract into the banana mixture. Whisk together until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the frosting: In a large bowl, beat the cream cheese and softened butter together until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the passionfruit pulp and vanilla extract until fully incorporated.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides evenly.
Garnish with additional shredded coconut or fresh passionfruit pulp, if desired. Serve and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 63.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
