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Coffee Coconut Banana Bread Cake
Coffee Coconut Banana Bread Cake
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Transform classic banana bread into a festive coffee coconut banana bread cake with espresso cream cheese frosting for an impressive, flavorful treat by Dorie Greenspan.
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 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
  • 1/2 teaspoon ground cinnamon, optional
  • Pinch fine sea salt
  • 1/3 cup (28g) toasted sweetened coconut flakes for topping the cake, optional
Instructions:
  • Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or softened butter and line the bottom with parchment or a silicone circle.
  • Toast the coconut flakes: Spread 1/2 cup (42g) of coconut flakes on a baking sheet, reserving the rest. Bake in the oven for 7 to 10 minutes until golden brown, stirring occasionally for even toasting. Allow to cool before continuing with the recipe.
  • Mix the hot water with the instant espresso until dissolved. Mash the ripe bananas in a bowl until smooth, then mix in the melted coconut oil.
  • Incorporate the rest of the cake ingredients one by one: blend in the cinnamon, cloves, baking soda, and salt. Fold in the sugar, beaten egg, dissolved espresso powder, and vanilla extract. Gently combine the flour until just mixed, then add the toasted and untoasted coconut.
  • After preparing the pan, pour the batter into it and spread it evenly. Bake at 350°F (175 C) for 23 to 27 minutes until a toothpick inserted into the center comes out clean. Take the pan out of the oven and allow it to cool for 5 minutes. Invert the pan onto a cooling rack, remove the paper or silicone circle, and flip the cake over. Allow the cake to cool entirely before adding frosting.
  • Prepare the frosting by combining softened cream cheese, softened butter, powdered sugar, espresso powder, vanilla, cinnamon, and salt. Beat the mixture with an electric mixer on low until combined, then increase to medium speed until smooth and velvety.
  • Spread the frosting over the cake using a small icing spatula, butter knife, or spoon. Optionally, frost the sides generously. Sprinkle toasted coconut on top if desired. Store the banana bread cake covered at room temperature for up to 2 days or in the refrigerator for 4-5 days for optimal texture. If you enjoyed the recipe, please leave us a rating and comment!

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