Nigella Banana And Coconut Cake

This delicious Nigella Lawson Banana and Coconut Cake is a simple yet elegant dessert, perfect for any occasion. Combining the natural sweetness of ripe bananas with a tropical coconut crunch, it’s moist, flavorful, and easy to make. With common pantry ingredients and a luscious buttercream frosting, this cake is sure to become a family favorite.

Ingredients Needed

For the Cake:

• ¾ cup (170g) salted butter, at room temperature
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, at room temperature
• 1 cup (240ml) mashed ripe bananas (about 2 medium bananas)
• 1 teaspoon vanilla extract
• 2 cups (240g) cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (120ml) buttermilk
• ½ cup (60g) chopped pecans
• 1 cup (90g) shredded coconut

For the Frosting:

• 1 cup (225g) salted butter, at room temperature
• 2 cups (240g) powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract
• ¼ cup (60ml) cold heavy cream

How To Make Banana And Coconut Cake

1. Prepare the pans: Grease and flour two 9-inch (23cm) round cake pans. Preheat the oven to 375°F (190°C).
2. Cream butter and sugar: In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs: Add the eggs one at a time, mixing well and scraping down the sides of the bowl.
4. Add bananas and vanilla: Mix in the mashed bananas and vanilla extract, beating for 2 minutes.
5. Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
6. Combine wet and dry: Gradually add the dry ingredients and buttermilk alternately to the banana mixture, starting and ending with the dry ingredients.
7. Add pecans: Fold in the chopped pecans.
8. Divide batter: Divide the batter evenly between the prepared pans.
9. Add coconut topping: Sprinkle shredded coconut over the tops of the batter in each pan.
10. Bake: Bake for 15 minutes. Cover the pans loosely with foil and bake for another 10-15 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool: Let the cakes cool in their pans before turning them out onto a wire rack to cool completely.
12. Prepare the frosting: In a large mixing bowl, cream the butter until almost white. Add powdered sugar, vanilla extract, coconut extract, and heavy cream. Beat until light and fluffy.
13. Assemble the cake: Place one cake layer coconut-side down on a plate. Spread frosting on top. Place the second cake layer coconut-side up on the first. Frost the sides and the outer top edge of the cake, leaving the center unfrosted to showcase the coconut topping.

Recipe Tips

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Overripe bananas work best.
• Don’t overmix the batter: Mix the ingredients until just combined to keep the cake light and fluffy. Overmixing can make it dense.
• Sift the dry ingredients: Sifting the flour, baking powder, and baking soda ensures even distribution and a smoother texture.
• Chill the frosting ingredients: If the butter and heavy cream are too warm, your frosting might be runny. Chill them briefly before making the frosting.
• Let the cakes cool completely: Make sure the cakes cool fully before frosting to prevent the frosting from melting or sliding off.

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature before placing it in an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: After the cake has cooled, wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer bag. It will stay fresh for up to 3 months. To serve, thaw the cake in the fridge overnight before bringing it to room temperature.

Nutrition Facts

Serving Size: 1 slice (1 of 15 slices)

• Calories: 360
• Total Fat: 17g
• Saturated Fat: 11g
• Cholesterol: 70mg
• Sodium: 150mg
• Potassium: 230mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g

Try More Nigella Recipes:

• Nigella Coconut And Raspberry Cake
• Nigella Panettone Trifle
• Nigella Quiche
• Nigella Pea And Mint Soup