Name: Coffee Coconut Banana Bread Cake
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: For the banana bread cake -; 3/4 cup (63g) sweetened coconut flakes, divided -; 3 tablespoons instant espresso powder -; 1 tablespoon very hot water -; 2 to 3 medium very ripe bananas, peeled (about 1 1/4 cups mashed) -; 1/3 cup (76g) virgin/unrefined coconut oil, melted, plus more for greasing the pan -; 2 teaspoons ground cinnamon -; 1/4 teaspoon ground cloves -; 1/2 teaspoon baking soda -; 1/2 teaspoon fine sea salt -; 3/4 cup (150g) sugar -; 1 large egg, beaten -; 1 teaspoon vanilla extract -; 1 1/2 cups (205g) all-purpose flour -; For the frosting -; 4 ounces (113g) cream cheese, room temperature -; 3 tablespoons (43g) unsalted butter, room temperature -; 1 3/4 cups (210g) powdered sugar -; 2 teaspoons instant espresso powder -; 1 teaspoon vanilla extract -; 1/2 teaspoon ground cinnamon, optional -; Pinch fine sea salt -; 1/3 cup (28g) toasted sweetened coconut flakes for topping the cake, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Coffee Coconut Banana Bread Cake

1. For the banana bread cake -

2. 3/4 cup (63g) sweetened coconut flakes, divided -

3. 3 tablespoons instant espresso powder -

4. 1 tablespoon very hot water -

5. 2 to 3 medium very ripe bananas, peeled (about 1 1/4 cups mashed) -

6. 1/3 cup (76g) virgin/unrefined coconut oil, melted, plus more for greasing the pan -

7. 2 teaspoons ground cinnamon -

8. 1/4 teaspoon ground cloves -

9. 1/2 teaspoon baking soda -

10. 1/2 teaspoon fine sea salt -

11. 3/4 cup (150g) sugar -

12. 1 large egg, beaten -

13. 1 teaspoon vanilla extract -

14. 1 1/2 cups (205g) all-purpose flour -

15. For the frosting -

16. 4 ounces (113g) cream cheese, room temperature -

17. 3 tablespoons (43g) unsalted butter, room temperature -

18. 1 3/4 cups (210g) powdered sugar -

19. 2 teaspoons instant espresso powder -

20. 1 teaspoon vanilla extract -

21. 1/2 teaspoon ground cinnamon, optional -

22. Pinch fine sea salt -

23. 1/3 cup (28g) toasted sweetened coconut flakes for topping the cake, optional -

How to cook deliciously - Coffee Coconut Banana Bread Cake

1. Stage

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Use coconut oil or softened butter to grease a 9-inch round cake pan. Cover the bottom of the pan with a parchment or silicone circle.

2. Stage

Toast the coconut: Place 1/2 cup (42g) of the coconut flakes on a baking sheet (set aside the remaining coconut). Slide it into the oven and bake until toasted, 7 to 10 minutes. Keep an eye on it—it can go from white to burned in a flash—and stir it a couple of times so that it toasts evenly. Set aside to cool while you mix the batter.

3. Stage

Combine the espresso, banana, and coconut oil: Dissolve the instant espresso in the hot water. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted coconut oil.

4. Stage

Add the remaining cake ingredients: One by one, mix in the cinnamon, cloves, baking soda, and salt. Stir in the sugar, beaten egg, dissolved espresso powder, and vanilla extract. Mix in the flour just until combined followed by the toasted and untoasted coconut.

5. Stage

Bake and cool: Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick or wooden skewer inserted into the center comes out clean, 23 to 27 minutes at 350°F (175 C). Remove from oven and let cool in the pan for 5 minutes. Turn the pan over onto a cooling rack, lift off the pan, remove the paper or silicone circle, and then invert the cake. Let cool completely before frosting.

6. Stage

Make the frosting: Beat all of the frosting ingredients (softened cream cheese, softened butter, powdered sugar, espresso powder, vanilla, cinnamon, and salt) together with an electric mixer on low until combined, then on medium speed until smooth and velvety.

7. Stage

Frost the cake: Spread the frosting over the cake using a small icing spatula, a butter knife, or a spoon. If you’d like, frost the sides—there’s plenty of frosting. Sprinkle the toasted coconut over top if you’re using it. The banana bread cake will keep, covered, at room temperature for 2 days. The texture is best at room temperature. It can be kept for 4 to 5 days in the refrigerator. Love the recipe? Leave us stars and a comment below!