Easiest Coconut Banana Cake
I ran into this recipe on halfbakedharvest.com and lazily followed the recipe. Midway through, I realized I added the coconut milk to the batter instead of the frosting, so I increased the amount of flour called for in the original recipe. We loved the results so much, I made it a permanent modification.
1 ¼ c mashed ripe bananas
1/2 cup melted coconut oil
1/4 cup honey
2 eggs
¼ c coconut milk (I use unsweetened coconut cream)
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup shredded sweetened or unsweetened coconut flakes
Chocolate Fudge Frosting
2 ounces cream cheese, at room temperature
1 stick salted butter, at room temperature
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 cup canned coconut milk (I use unsweetened coconut cream)
1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line with parchment paper.
2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the coconut flakes. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until center is just set. Err on the side of overdone, as to avoid a gooey center. Remove and let cool for at least 30 minutes before frosting.
3. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.
