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Coconut Banana Cake

Coconut Banana Cake

You’ll experience a taste of the tropics with this super easy cake mix–based dessert recipe.

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20 min
Prep Time
1 hr 20 min
Total Time



1 (15.25- to 16.50-ounce) package spice or carrot cake mix

1 cup water

1 large (2/3 cup) ripe banana, mashed

3 large Land O Lakes® Eggs

3/4 cup sweetened flaked coconut


4 cups powdered sugar

1/2 cup Land O Lakes® Butter, softened

1/4 cup milk

1 teaspoon coconut extract or vanilla

1/2 cup sweetened flaked coconut, toasted

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Set aside.

  2. STEP 2

    Combine cake mix, 1 cup water, banana and eggs in large bowl. Beat as directed on package. Stir in 3/4 cup coconut.

  3. STEP 3

    Pour batter evenly into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. (Run knife around side of pans before removing.) Cool completely.

  4. STEP 4

    Meanwhile, combine 2 cups powdered sugar, butter, milk and extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add remaining powdered sugar, mixing until well blended.

  5. STEP 5

    Place 1 cake layer onto serving plate; spread with 1/2 cup frosting. Cover with second cake layer; spread top and sides of cake with remaining frosting. Sprinkle with toasted coconut.

Tip #1

- To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 7 minutes or until lightly browned.

Tip #2

- When bananas are overripe, mash them and freeze in resealable plastic freezer bags for the next time you want to make this delicious cake.

Tip #3

Variation: Cake can be baked in a greased and floured 13x9-inch baking pan. Bake at 350°F. for 30 to 40 minutes.

Nutrition (1 serving)

360 Calories
13 Fat (g)
55 Cholesterol (mg)
280 Sodium (mg)
61 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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