Coconut Banana Cake with Chocolate Frosting
A simple and delicious banana cake with coconut and chocolate frosting.
Ingredients
Coconut Banana Cake
- 3/4 cup salted butter, room temperature
- 1 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp
Watkins Organic Original Gourmet Baking Vanilla - 1 1/4 cup ripe bananas, mashed (about 3 large bananas)
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp
Watkins Organic Ground Cinnamon - 1/4 tsp salt
- 2/3 cup full fat buttermilk or kefir
- 2/3 cup sweetened shredded coconut
Chocolate Frosting
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 1/2 cup salted butter, softened
- 1 tsp
Watkins Organic Original Gourmet Baking Vanilla - 1/4 cup milk
Instructions
- Preheat oven to 350 degrees F. Grease two 8-in round cake pans.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until combined. Add the vanilla extract and mashed bananas and beat until combined.
- In a bowl, combine the dry ingredients. Working in three batches, alternate between adding the dry ingredients and the buttermilk/kefir to the butter and sugar mix. Using a silicone spatula, fold in the sweetened shredded coconut. Pour the batter evenly between the two cake pans and bake for 25-30 minutes, until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool for 5-10 minutes in the pan, then transfer to a cooling rack. Let cool completely.
- To make the chocolate frosting, combine cocoa powder and powdered sugar in a bowl and set aside. Beat butter and sugar mixture together until creamy. Beat in vanilla extract and milk until combined.
- Pour the frosting onto the cake and use an offset spatula to frost the cake. Top with Chocolate Decorating Sprinkles (optional).
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