Nigella Banana And Coconut Cake

Alright, I’ll be honest with you — this cake and I got off on the wrong foot.

I tried it the first time on a rushed Tuesday, thinking, “Oh, banana and coconut? Easy.” Reader, it was not easy. My butter was too cold, I forgot the foil halfway through baking, and the frosting looked like a sad puddle of holiday regret. But I knew there was greatness hidden in this recipe. Because it’s Nigella. And Nigella doesn’t miss when it comes to cakes that feel like a hug and a holiday rolled into one.

This Nigella Banana and Coconut Cake is rich, moist, and a bit cheeky — like a beach holiday in a baking tin. The ripe bananas bring warmth, the coconut adds a tropical crunch, and those pecans? They’re the supporting actor who quietly steals the show.

Once you get it right (and you will), it becomes the kind of cake that earns you recipe requests at parties and texts from cousins you haven’t seen in months.

Ingredients List

Cake:

• 2 cups cake flour — makes it beautifully light and tender.
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk — tangy and keeps things moist.
• ½ cup chopped pecans — adds texture and a nutty counterpoint.
• 1 cup shredded coconut — I like to lightly toast it first for more flavour.
• ½ cup salted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract

Frosting:

• 1 cup salted butter at room temperature
• 2 cups powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract
• ¼ cup cold heavy cream

Note: Don’t stress if you’re out of buttermilk — use milk with a squeeze of lemon or plain yoghurt thinned with a splash of water.

How to Make It

1. Store covered at room temp for a day or in the fridge if it’s a hot one.
2. Grease and flour two 9-inch round cake tins. Line the bottom with parchment if you’re paranoid about sticking (I am).
3. Preheat the oven to 375°F (190°C). Don’t skip this. I always forget and then have to wait awkwardly while the batter sulks in the bowl.
4. Cream butter and sugar together until light and fluffy. It should look pale, like a good British winter.
5. Add eggs one at a time, mixing well after each. Scrape down the bowl — nobody likes streaks of unmixed egg.
6. Mash bananas with the vanilla and add to the mixture. Mix until it smells like breakfast in a warm kitchen.
7. In another bowl, sift together the cake flour, baking powder, baking soda, and salt.
8. Add dry ingredients alternately with buttermilk, beginning and ending with flour. Mix until just combined. No over-stirring or the cake will sulk and get dense.
9. Fold in chopped pecans gently. A spatula does the job better than a mixer here.
10. Divide batter between pans. Sprinkle shredded coconut evenly over both.
11. Bake for 15 minutes, then cover loosely with foil and bake 10–15 minutes more until golden and a skewer comes out clean.
12. Cool in tins for 10 minutes, then transfer to wire racks. Let it cool completely. No shortcuts here.
13. For the frosting, beat butter until nearly white. Then slowly add sugar, coconut and vanilla extracts, and cold cream. Whip until fluffy and divine.
14. Assemble the cake: Place one layer coconut-side down. Slather with frosting. Top with the second layer, coconut-side up. Frost the sides and outer rim of the top, but leave the centre exposed — it’s Nigella’s cheeky little trick and I love it.

Common Mistakes

Why did my cake sink in the middle?
Probably overmixed or your oven was too hot. The middle collapses when the outside cooks faster than the centre can catch up.

Why is my frosting runny?
Butter too soft or you didn’t whip it long enough. Also, heavy cream must be cold, not room temperature.

Why is the coconut chewy?
You may have used sweetened coconut. I recommend unsweetened shredded and lightly toasted for better texture.

Why is my cake dense?
Guilty of this one — I mixed too long out of habit. This isn’t bread. Fold gently once flour goes in.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days. Bring to room temp before serving — the frosting softens beautifully.
• Freezer: Wrap individual slices in cling film and foil, freeze for up to 3 months. Defrost in the fridge overnight.
• Reheat: Microwave: 20 seconds per slice (be careful, it can go rubbery).
  • Oven: 10 minutes at 300°F wrapped in foil.
  • Steamer: Yes, really — 5 minutes and it’s soft and moist again.

What to Serve With It

• A drizzle of warm caramel sauce — if you’re feeling indulgent, go full tropical dessert bar.
• Vanilla bean ice cream — classic and creamy, no competition with the cake.
• Espresso or strong black tea — cuts through the richness beautifully.

FREQUENTLY ASKED QUESTIONS

Can I make this cake gluten-free?
Yes, use a gluten-free cake flour blend with xanthan gum. Just be gentle with mixing to keep it light.

Can I make it ahead of time?
Absolutely. Bake the layers the day before, wrap well, and frost the next day for fresh presentation.

Can I make cupcakes instead?
Yes — reduce baking time to about 18–20 minutes. Check with a skewer for doneness.

Is the coconut flavour strong?
Not overwhelming. It’s more of a background note unless you use coconut milk in the frosting too (which I sometimes do, cheekily).

Try More Nigella Recipes:

• Nigella Chocolate Biscuits
• Nigella Chocolate Cherry Cake
• Nigella Chocolate Yogurt Cake

Nutrition Facts

Amount Per Serving

• Calories: 488kcal
• Carbohydrates: 56g
• Protein: 4g
• Fat: 29g
• Saturated Fat: 17g
• Cholesterol: 88mg
• Sodium: 376mg
• Potassium: 162mg
• Fiber: 1g
• Sugar: 41g
• Vitamin A: 779IU
• Vitamin C: 1mg
• Calcium: 40mg
• Iron: 1mg