12 Delicious Banana Nut Coconut Cake Recipes

Just when you thought banana nut cake couldn’t get any better, we’ve stirred in the tropical twist of coconut to take it over the top! Whether you’re craving a cozy weekend baking project or dreaming of your next potluck showstopper, these 12 delicious banana nut coconut cake recipes are sure to delight. Get ready to preheat your oven and dive into a world of moist, flavorful, and utterly irresistible cakes.

Banana Nut Coconut Cake with Cream Cheese Frosting

Craving a tropical twist on a classic? This banana nut coconut cake slathered in creamy frosting is your next bake-and-take superstar.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for smoother mixing.
4. Add eggs one at a time, beating well after each addition.
5. Mix in mashed bananas, buttermilk, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake.
7. Fold in chopped walnuts and shredded coconut.
8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake cools, prepare the frosting by beating cream cheese and butter together until smooth.
10. Gradually add powdered sugar and vanilla extract, beating until creamy. Tip: For a fluffier frosting, beat on high speed for an extra minute.
11. Once the cake is completely cool, spread the frosting evenly over the top.

Light, moist, and packed with flavor, this cake is a crowd-pleaser. Serve it chilled for a refreshing twist or toasted for a crispy edge.

Gluten-Free Banana Nut Coconut Cake

Whip up this gluten-free banana nut coconut cake for a tropical twist on a classic. Moist, flavorful, and packed with texture, it’s a crowd-pleaser that’s as easy to make as it is to devour.

Ingredients

• For the cake:
• 2 cups gluten-free flour blend
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a bowl, whisk together the gluten-free flour blend, baking soda, and salt.
3. In another bowl, mix the mashed bananas, melted coconut oil, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped walnuts and shredded coconut.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve this cake slightly warm with a dollop of coconut whipped cream for extra indulgence. The combination of banana, nut, and coconut flavors makes every bite a delight, while the texture is perfectly moist and crumbly.

Vegan Banana Nut Coconut Cake

You won’t believe how this Vegan Banana Nut Coconut Cake turns basic into bomb. Moist, fluffy, and packed with flavor, it’s a game-changer for your dessert game.

Ingredients

• For the cake:
  • 3 ripe bananas, mashed
  • 1/2 cup coconut oil, melted
  • 1 cup coconut sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp coconut milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, mix mashed bananas, melted coconut oil, and coconut sugar until well combined.
3. Add flour, baking soda, and salt to the banana mixture, stirring just until incorporated.
4. Pour in coconut milk and vanilla extract, mixing until the batter is smooth.
5. Fold in chopped walnuts and shredded coconut for that crunchy, tropical twist.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
7. While the cake cools, whisk together powdered sugar, coconut milk, and vanilla extract for the glaze.
8. Drizzle the glaze over the cooled cake and sprinkle with extra shredded coconut and walnuts for garnish.

Here’s how it hits: the cake’s ultra-moist with a tender crumb, thanks to the bananas and coconut milk. The nuts add a satisfying crunch, while the glaze brings a sweet, creamy finish. Serve it with a scoop of vegan ice cream for an extra indulgent treat.

Banana Nut Coconut Cake with Coconut Whipped Cream

Perfect for those who crave a tropical twist on classic comfort, this cake blends ripe bananas, crunchy nuts, and creamy coconut into a dreamy dessert that’s as easy to make as it is to devour.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
• For the coconut whipped cream:
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for a smoother mix.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 3 mashed ripe bananas, 1/2 cup buttermilk, and 1 tsp vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense cake.
7. Fold in 1/2 cup chopped walnuts and 1/2 cup shredded coconut.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake cools, make the coconut whipped cream: Scoop the solid coconut cream from the chilled can into a bowl, leaving the liquid behind. Add 2 tbsp powdered sugar and 1 tsp vanilla extract, then whip until stiff peaks form. Tip: Chill your mixing bowl and beaters for best results.
10. Once the cake is completely cool, spread the coconut whipped cream over the top.

Best enjoyed fresh, this cake boasts a moist crumb, a nutty crunch, and a luscious coconut topping that transports you straight to the tropics. Serve it chilled for a refreshing summer treat or at room temperature to highlight its rich flavors.

Chocolate Chip Banana Nut Coconut Cake

Just when you thought banana bread couldn’t get any better, this cake walks in. **Mash** ripe bananas, **fold** in chocolate chips, nuts, and coconut—then **bake** to golden perfection.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, beat butter and brown sugar until fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time to the butter mixture, then stir in vanilla.
5. Mix in mashed bananas until combined. Tip: The riper the bananas, the sweeter the cake.
6. Gradually fold in the dry ingredients to the wet mixture. Do not overmix.
7. Gently stir in chocolate chips, walnuts, and coconut.
8. Pour the batter into the prepared pan. Bake for 60-65 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Craving a slice? This cake is **moist**, **nutty**, and packed with chocolatey bites. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Nut Coconut Cake with Maple Glaze

Craving a tropical twist on a classic? This Banana Nut Coconut Cake with Maple Glaze is your ticket to flavor town—moist, nutty, and dripping with sweet maple goodness.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
• For the glaze:
  • 1/2 cup pure maple syrup
  • 1/4 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, beat butter and sugar until fluffy. Tip: Ensure butter is at room temperature for smoother mixing.
4. Add eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in mashed bananas, buttermilk, and vanilla extract. Tip: Use overripe bananas for maximum sweetness.
6. Gradually add the dry ingredients to the wet, mixing until just combined.
7. Fold in walnuts and shredded coconut. Tip: Toast the walnuts beforehand for extra crunch.
8. Pour batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
9. While the cake cools, prepare the glaze: In a saucepan, combine maple syrup and butter. Heat until butter melts.
10. Remove from heat; whisk in powdered sugar and vanilla until smooth.
11. Drizzle the warm glaze over the cooled cake.

Here’s the deal: This cake is a moist, flavor-packed masterpiece with a nutty crunch and a glossy maple finish. Serve it with a scoop of vanilla ice cream for an unbeatable combo.

Spiced Banana Nut Coconut Cake

Flaunt your baking skills with this Spiced Banana Nut Coconut Cake that’s a breeze to whip up. Packed with warm spices and tropical vibes, it’s the ultimate crowd-pleaser.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla.
5. Mix in mashed bananas until combined. Tip: Use overripe bananas for the best flavor and moisture.
6. Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Stir just until combined.
7. Fold in walnuts and coconut. Tip: Toast the walnuts beforehand for an extra crunch.
8. Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Absolutely divine, this cake boasts a moist crumb with a perfect balance of sweetness and spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Banana Nut Coconut Cake with Toasted Coconut Topping

Dive into this tropical twist on a classic that’ll have your taste buds dancing. Perfect for summer BBQs or cozy winter nights, this cake is a no-brainer.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup shredded coconut
  • 2 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Tip: Use room temperature butter for easier mixing.
4. Beat in eggs one at a time, then stir in mashed bananas, walnuts, shredded coconut, and vanilla extract.
5. Gradually fold in the dry ingredients until just combined. Tip: Don’t overmix to keep the cake tender.
6. Pour the batter into the prepared pan. Smooth the top with a spatula.
7. For the topping, mix shredded coconut with sugar. Sprinkle evenly over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to prevent overbaking.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Absolutely moist with a crunch from the toasted coconut topping, this cake is a dream. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Mini Banana Nut Coconut Cakes

Elevate your snack game with these bite-sized delights that pack a punch of flavor in every morsel. Perfect for on-the-go munching or a sweet afternoon pick-me-up.

Ingredients

• For the cakes:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup mashed bananas (about 2 medium)
  • 1/4 cup coconut oil, melted
  • 1/4 cup chopped walnuts
  • 1/4 cup shredded coconut
  • 1 egg
  • 1 tsp vanilla extract
• For the topping:
  • 2 tbsp shredded coconut
  • 1 tbsp chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix mashed bananas, melted coconut oil, egg, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to dense cakes.
5. Gently stir in chopped walnuts and shredded coconut.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Sprinkle the tops with additional shredded coconut and chopped walnuts.
8. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Tip: Watch closely after 15 minutes to avoid overbaking.
9. Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They’re easier to remove when slightly cooled.

These mini cakes boast a moist, fluffy texture with a delightful crunch from the walnuts and a tropical hint from the coconut. Serve them warm with a drizzle of honey or alongside your favorite coffee for an extra treat.

Banana Nut Coconut Cake with Rum Sauce

Dive into this tropical twist on a classic dessert that’ll have your taste buds dancing. Banana Nut Coconut Cake with Rum Sauce is your next must-make, blending rich flavors with a boozy kick.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
• For the rum sauce:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup rum
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time, then stir in mashed bananas, buttermilk, and vanilla.
5. Gradually mix dry ingredients into the wet. Fold in walnuts and coconut.
6. Pour batter into the pan. Bake for 35-40 minutes until a toothpick comes out clean. Tip: Don’t overmix to keep the cake tender.
7. For the sauce, melt butter in a saucepan over medium heat. Stir in brown sugar, cream, and rum. Simmer for 5 minutes until thickened. Remove from heat; stir in vanilla. Tip: Sauce thickens as it cools, so adjust cooking time accordingly.
8. Let cake cool for 10 minutes, then drizzle with warm rum sauce.

Nothing beats the moist crumb of this cake, speckled with nuts and coconut, all drenched in a glossy, rum-infused sauce. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Layered Banana Nut Coconut Cake with Coconut Filling

Now, let’s dive into creating a show-stopping dessert that’s as fun to make as it is to eat. This cake combines creamy, crunchy, and tropical flavors in every bite.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 1/4 cup milk
• 1 tsp vanilla extract

For the coconut filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 cup shredded coconut
• 1 tsp coconut extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in bananas, walnuts, milk, and vanilla.
4. Gradually mix in the dry ingredients until just combined. Divide batter evenly between the pans.
5. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
6. For the filling, whip heavy cream and powdered sugar to stiff peaks. Fold in shredded coconut and coconut extract.
7. Place one cake layer on a plate. Spread filling evenly, then top with the second layer.
8. Chill for at least 1 hour before serving to let flavors meld.

Unleash this cake at your next gathering for a guaranteed wow factor. The layers offer a moist banana nut base with a creamy, tropical coconut surprise in the middle. Serve chilled with a sprinkle of toasted coconut on top for extra crunch.

Banana Nut Coconut Cake with Pineapple Frosting

Oozing with tropical vibes, this cake **marries** ripe bananas, crunchy nuts, and sweet coconut under a fluffy pineapple frosting. **Bake** it to impress or just because—it’s a no-brainer.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1/2 cup crushed pineapple, drained
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Tip: Scrape the bowl to ensure even mixing.
4. Add eggs one at a time, beating well after each addition.
5. Mix in mashed bananas, buttermilk, and vanilla extract. Tip: Use overripe bananas for maximum flavor.
6. Gradually add dry ingredients to wet ingredients, mixing until just combined.
7. Fold in walnuts and shredded coconut.
8. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
9. Cool cake completely on a wire rack.
10. For frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in pineapple and vanilla.
11. Spread frosting over cooled cake.

Light, moist, and packed with texture, this cake is a tropical escape on a plate. **Serve** it chilled with a sprinkle of toasted coconut for extra crunch.

Conclusion

Banana nut coconut cakes bring a tropical twist to your baking adventures, offering a variety of flavors to suit every palate. This roundup is your ticket to discovering new favorites and revisiting classic combinations. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow baking enthusiasts to enjoy. Happy baking!