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.
Ingredients
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)
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