Banana Coconut Cake – Salt n Sprinkles

Banana Coconut Cake from Salt n Sprinkles is a moist, gluten-free layer cake with a creamy coconut filling and frosting. This cake combines ripe bananas and shredded coconut for a tropical flavor that’s perfect for celebrations.

Why This Recipe Works

I developed this banana coconut cake to solve a common problem: dense, dry gluten-free cakes. Almond flour creates a tender crumb, while mashed bananas add natural sweetness and moisture. The coconut filling, made with cream cheese and shredded coconut, provides a rich contrast that doesn’t overpower the banana.

Using maple syrup instead of refined sugar keeps the cake low-glycemic and adds a subtle caramel note. The coconut milk brushed between layers ensures each bite stays supremely moist. This cake has become my go-to for birthdays and potlucks because it pleases even gluten-sensitive guests without sacrificing taste.

Ingredients

Step-by-Step Instructions

Making the Cake

1. Preheat oven to 350°F. Line two 8-inch round pans with parchment paper.
2. Whisk almond flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
3. In a separate bowl, mix melted coconut oil, mashed bananas, maple syrup, eggs, and vanilla until smooth.
4. Pour wet ingredients into dry and stir until a thick batter forms. Do not overmix.
5. Divide batter evenly between pans and smooth tops with a spatula.
6. Bake for 35-40 minutes until golden and center springs back. Cool completely on a wire rack.
7. Once cool, slice each cake horizontally into two layers using a serrated knife.

Preparing the Coconut Filling

1. In a large bowl, beat cream cheese until fluffy. Add maple syrup and beat until combined.
2. Fold in shredded coconut. Taste and add more maple syrup if desired.
3. Reserve 1 cup of this mixture for the frosting. Set aside.

Assembling the Cake

1. Place one cake layer on a serving plate. Brush generously with coconut milk.
2. Spread one-third of the remaining filling (not the reserved cup) evenly over the layer.
3. Repeat with remaining layers, ending with a plain top layer.
4. Combine the reserved filling with Cool Whip. Spread over the top and sides of the cake.
5. Sprinkle extra shredded coconut on top for decoration. Refrigerate at least 1 hour before slicing.

Chef Tips for Perfect Results

• Use fully ripe bananas with dark spots—they are sweeter and mash more easily. Overly green bananas will make the cake less flavorful.
• Measure almond flour by spooning into the cup and leveling off; packing it leads to dense cake.
• Let eggs and cream cheese come to room temperature for smooth incorporation.
• Brush coconut milk generously between layers—this is the secret to a moist cake that stays fresh for days.
• Chill assembled cake at least 2 hours before cutting to let the filling set. Use a sharp knife dipped in hot water for clean slices.

Common Mistakes to Avoid

• Overmixing the batter: Almond flour has no gluten, but overmixing can deflate the batter. Stop once ingredients are combined.
• Using sweetened shredded coconut: This adds too much sugar and changes the filling’s texture. Stick with unsweetened.
• Not cooling cakes completely: Warm layers will melt the filling and cause collapse. Cool fully before slicing.
• Skipping the coconut milk brush: Without it, the cake layers can become dry. Brush lightly but thoroughly.
• Storing at room temperature: The cream cheese filling requires refrigeration. The cake will last up to 5 days in the fridge.

Variations and Substitutions

Serving Suggestions and Pairings

This banana coconut cake is ideal for birthdays, bridal showers, or Easter brunch. Pair it with a cup of latte or a tall glass of cold brew coffee. For a tropical twist, serve alongside fresh mango slices or a pineapple sorbet. The cake also pairs beautifully with unsweetened iced tea or coconut water.

Storage and Reheating

Nutritional Information

Approximate values. Actual values may vary based on specific brands and substitutions.

Frequently Asked Questions

Can I replace almond flour with all-purpose flour?

No, almond flour is essential for the gluten-free, tender crumb. Using all-purpose flour will require adjusting liquid amounts and adding a binder like xanthan gum. For a direct swap, use a gluten-free 1:1 baking flour blend.

How do I know when the cake layers are fully baked?

Insert a toothpick into the center—it should come out clean or with a few moist crumbs. The cake should also feel firm to the touch and have evenly golden edges. Start checking at 30 minutes.

My filling is too runny. What went wrong?

Runny filling often means the cream cheese was not at room temperature or was overmixed. Use softened cream cheese and beat only until smooth. Chilling the filling for 15 minutes before assembly helps it set.

Can I make this cake a day ahead?

Yes, assemble the cake and refrigerate overnight. In fact, the flavors meld and the cake becomes even moister. Wait to add extra shredded coconut on top until just before serving to keep it crispy.

What is the best way to slice this cake without it crumbling?

Use a long serrated knife and cut while the cake is cold from the refrigerator. Dip the knife in hot water and wipe dry between slices. Clean cuts are easier when the filling is firm.

Conclusion

Banana Coconut Cake from Salt n Sprinkles delivers gluten-free indulgence with every forkful. The combination of moist almond flour banana layers, creamy coconut filling, and fluffy frosting creates a dessert that feels both special and approachable. Whether you’re hosting a party or craving a weekend bake, this recipe is a keeper.

Banana Coconut Cake – Salt n Sprinkles

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• Author: ALICE
• Total Time: 55
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A moist, gluten-free layer cake with ripe banana and coconut filling. Almond flour creates a tender crumb while coconut milk and Maple syrup add moisture and subtle sweetness.

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Ingredients

Scale 1x2x3x

5 cups almond flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp fine sea salt
1/2 cup melted coconut oil
3–4 ripe bananas (mashed)
1 cup maple syrup
4 large eggs
2 tbsp pure vanilla extract
16 oz block cream cheese (softened)
12 oz unsweetened shredded coconut
1/2 cup canned full-fat coconut milk
1 1/2 cups Cool Whip (thawed)

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Instructions

Preheat oven to 350°F. Line two 8-inch round pans with parchment paper
Whisk almond flour, cinnamon, baking soda, baking powder, and salt in a large bowl
In a separate bowl, mix melted coconut oil, mashed bananas, maple syrup, eggs, and vanilla
Combine wet ingredients with dry ingredients until smooth
Divide batter evenly between prepared pans
Bake for 35-40 minutes until a toothpick comes out clean
Cool completely before assembling
Make coconut filling: mix cream cheese until soft, fold in shredded coconut
Brush layers with coconut milk, spread filling between layers, top with Cool Whip frosting
Chill for 30 minutes before serving

Notes

Use parchment paper for easy layer release
Mash bananas until thick and sticky for optimal moisture
Dairy-free alternative: use dairy-free cream cheese and coconut whipped topping
Store in airtight container in fridge for 2-3 days
Best results with unflavored Cool Whip as dairy-based versions may contain animal products

• Prep Time: 20
• Cook Time: 35
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 170
• Sugar: 10g
• Sodium: 80mg
• Fat: 9g
• Saturated Fat: 6g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg