Banana Coconut Cake Recipe

Banana Coconut Cake Recipe

Ingredients : Makes one 18cm square cake

115 g

115 g


115 g

50 g

5 ml

120 ml


75 g


For the topping

25 g

30 ml

115 g

Butter, softened

Caster sugar


Self-raising flour

Plain flour

Bicarbonate of soda


Large bananas, peeled and mashed

Desiccated coconut, toasted




Clear honey

Shredded coconut

Method :
  • Preheat the oven to 190oC/375oF/Gas 5. Grease a deep 18cm square cake tin, line with greaseproof paper and grease the paper.
  • Beat the butter and sugar until smooth and creamy. Beat in the eggs, one at a time. Sift together the flours and bicarbonate of soda, sift half into the butter mixture and stir to mix.
  • Combine the milk and mashed banana and beat half into the egg mixture. Stir in the remaining flour and banana mixtures and toasted coconut. Transfer to the cake tin and smooth the surface.
  • Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 5 minutes, then turn out on to a wire rack, peel off the paper and cool.
  • For the topping, gently melt the butter and honey. Stir in the shredded coconut and cook, stirring for 5 minutes or until lightly browned. Remove from the heat and allow to cool slightly. Spoon the topping over the cake and allow to cool.

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