Description
Grandma’s Sticky Banana Coconut Milk Cake is an incredibly moist Southern-style banana cake soaked with sweet coconut milk, layered with luscious banana-coconut cream, and finished with a glossy glaze and toasted coconut. Rich, comforting, and bursting with tropical flavor, it’s perfect for holidays, birthdays, or any family gathering.
Ingredients
For the Banana Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
3 ripe bananas, mashed
For the Coconut Milk Soak:
1 cup sweetened coconut milk
2 tablespoons sweetened condensed milk
For the Banana Coconut Cream:
8 ounces cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 ripe banana, mashed
1/3 cup toasted shredded coconut
For the Coconut Glaze:
1 cup powdered sugar
2 tablespoons coconut milk
1 teaspoon vanilla extract
For Garnish:
Toasted shredded coconut
Banana slices (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla.
4. Mix in the sour cream and mashed bananas until smooth.
5. Gradually fold the dry ingredients into the wet ingredients until just combined.
6. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
7. Whisk together the coconut milk and sweetened condensed milk. Poke small holes over the warm cake layers and slowly pour the coconut milk mixture over each layer. Allow the cakes to cool completely.
8. For the filling, beat the cream cheese, powdered sugar, vanilla, mashed banana, and toasted coconut until smooth. Whip the heavy cream to stiff peaks and gently fold it into the mixture.
9. Place one cake layer on a serving plate, spread generously with the banana-coconut cream, then top with the second cake layer.
10. Whisk together the powdered sugar, coconut milk, and vanilla to make the glaze, then drizzle it over the cake.
11. Finish with toasted coconut and banana slices if desired. Chill for at least 1 hour before serving.
Notes
Use very ripe bananas for maximum sweetness and moisture.
Pour the coconut milk soak over the cake while it is still slightly warm for the best absorption.
Toast the shredded coconut before garnishing for extra flavor and crunch.
Chill before slicing so the cream filling sets beautifully.
Store covered in the refrigerator for up to 5 days.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 515
- Sugar: 37g
- Sodium: 225mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 108mg