Gluten Free Banana Coconut Cake

One thing in particular about cooking and baking that I love the most is being able to look through old cookbooks, especially those family members that have since passed, and feel like they are still here with me.

I was given several recipes from my aunt's cookbook collection and old recipe books that I have been cooking and baking through for many months now. Many times I am skeptical while baking that they are not going to turn out, but it never fails each time they do turn out and always better than anything I have ever tasted before!

I love all things banana, especially banana bread. When I spotted this recipe in the collection, I knew I had to make it immediately. This particular recipe for banana cake did not disappoint! It is more of a bread consistency, but I decided to keep the name as it is in her recipe book.

This cake is wonderful with added shaved coconut. It makes the perfect sweet treat for brunch or for breakfast.

I decided while baking this that a whipped cream frosting with a little sprinkle of chopped pecans would take it to the next level. It did just that, of course. Whipped cream added to the overall flavor while giving the entire cake a smooth touch.

I enjoyed a slice in the evening too, with a cup of decaf coffee. Yes, I am one of those that cannot handle caffeine in the afternoon otherwise I may as well kiss sleep goodbye!

One of my guilty pleasures is a little late night coffee and a sweet bread or slice of cake. I imagine my aunt did the same thing too, as she also had a sweet tooth.

Are you ready for a sweet, delicious treat? Pair this banana coconut cake with coffee and have your friends over for a mid-morning treat after the kids head to school!

Of course, if you still have a sweet tooth, be sure to try this Butterfinger cream cake too! 

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Gluten Free Banana Coconut Cake Recipe

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Ingredients

For the Cake:

• 2 1/4 cups all-purpose gluten free flour
• 1 1/4 cups sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups banana
• 2 eggs, beaten
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup sweetened shredded coconut

For the Whipped Topping:

• 1 cup heavy whipping cream
• 4 tablespoons powdered sugar
• 1/4 teaspoon pure vanilla extract

For Garnish:

• pecans, chopped

Directions

1. Preheat the oven to 375°F.
2. Combine all ingredients for the cake in order, mixing well.
3. Once mixed, spray a Bundt pan with non-stick cooking spray and spread the batter evenly in the pan.
4. Bake for 40-50 minutes or until when poked with a toothpick in the deepest part, the toothpick comes out clean.
5. Once it is done cooking, carefully remove and let it cool completely.
6. After the cake has cooled, remove it carefully from the pan and set aside.
7. Whisk the whipped topping ingredients together on high. Let this mix until it forms a thick whipped cream.
8. Ice the cake gently with the whipped topping then top with pecans.

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