Nigella Banana And Coconut Cake

Nigella Lawson’s Banana and Coconut Cake is made with butter, white sugar, eggs, vanilla extract, Greek yogurt, over-ripe bananas, flour, desiccated coconut, baking soda, salt, pumpkin pie spice, brown sugar, and coconut milk. This delicious Banana and Coconut Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

🧡 Why You’ll Love This Banana And Coconut Cake Recipe:

• Moist and Flavorful: The combination of over-ripe bananas and Greek yogurt ensures a moist and tender cake with every bite.
• Coconut Crumble Topping: The desiccated coconut mixed with brown sugar and butter creates a deliciously crunchy topping that adds texture and sweetness.
• Simple Ingredients, Big Taste: With common pantry ingredients like flour, sugar, and butter, this cake delivers rich flavors without the need for exotic items.
• Perfect for Any Occasion: Whether it’s for a cozy afternoon tea or a special dessert, this cake suits any occasion and can impress your guests with minimal effort.
• Quick to Make: With a total prep and bake time of just around an hour, you can whip up this delightful cake even on a busy day.

🍌 Nigella Banana And Coconut Cake Ingredients:

Batter:

• 1/2 cup butter (115g), room temperature
• 1 1/2 cups white sugar (300g)
• 2 eggs
• 1 tsp vanilla extract (5ml)
• 1/2 cup nonfat Greek yogurt (120g)
• 3 over-ripe bananas, mashed
• 1 1/2 cups flour (190g)
• 1/2 cup desiccated, shredded coconut (40g)
• 1 tsp baking soda (5g)
• 1/2 tsp salt (2g)
• 1 tsp pumpkin pie spice (5g) or mixed spice

Crumble:

• 1/4 cup brown sugar (50g)
• 1 tbsp flour (8g)
• 1/4 cup desiccated, shredded coconut (20g)
• 2 tbsp butter (30g), cold

Icing:

• 1/3 cup coconut milk (80ml)
• 1/2 tsp vanilla extract (2.5ml)
• 1/2 cup powdered sugar (60g)

🥮How To Make Nigella Banana And Coconut Cake?

• Preheat Oven: Preheat your oven to 350°F (180°C) and grease two 8-inch (20cm) cake tins with cooking spray.
• Prepare Batter: In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Mix in the mashed bananas and Greek yogurt until combined.
• Combine Dry Ingredients: In another bowl, sift together the flour, desiccated coconut, baking soda, salt, and pumpkin pie spice.
• Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Prepare Crumble: In a small bowl, mix the brown sugar, flour, desiccated coconut, and cold butter with a fork until crumbly.
• Assemble and Bake: Divide the batter evenly between the prepared cake tins. Sprinkle the crumble mixture evenly over the tops. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool Cakes: Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
• Prepare Icing: While the cakes cool, whisk together the coconut milk, vanilla extract, and powdered sugar until smooth.
• Finish: Once the cakes are completely cool, stack them and pour the icing over the top.

💭 Recipe Tips:

• Use Over-Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots for the best results.
• Measure Flour Carefully: Spoon the flour into your measuring cup and level it off with a knife. This prevents over-packing, which can make the cake dense.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a tough cake instead of a soft and fluffy one.
• Chill the Crumble Topping: For a perfectly crumbly topping, make sure the butter is cold and keep the crumble mixture in the fridge until you’re ready to sprinkle it on the cake.
• Let the Cake Cool Completely Before Icing: If the cake is still warm, the icing will melt and slide off. Patience is key for a beautiful finish!

☕ What To Serve With Banana And Coconut Cake?

This moist and flavorful Banana and Coconut Cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, a drizzle of caramel sauce, or a handful of fresh berries. It can also be served alongside a hot cup of coffee, a glass of cold milk, a warm mug of tea, or a scoop of coconut sorbet for a delicious dessert.

🎚 How To Store Leftovers Banana And Coconut Cake?

• Refrigerate: Let the Banana and Coconut Cake cool to room temperature. Store in an airtight container in the fridge for up to 5 days.
• Freeze: Cool the cake completely, then wrap slices in cling film and foil. Freeze for up to 3 months. Thaw overnight in the fridge; no reheating needed.

FAQ’S

More Nigella Recipe:

• Nigella Chocolate Birthday Cake With Condensed Milk
• Nigella Autumnal Birthday Cake
• Nigella Peanut Butter Chocolate Cake
• Nigella Carrot And Ginger Cake
• Nigella Banana And Date Cake
• Nigella Vegan Chocolate Cake

Nigella Banana and Coconut Cake Nutrition Facts

Serving Size: 1 slice (1 of 12 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