Banana and Coconut Cake

Marchpane & Medlar

Banana and Coconut Cake
Prep Time: 20M
Cooking Time: 45M
Serves: 4

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For the cake:

  • 250g / 9 oz plain flour (wheat, spelt or gluten-free)
  • 3 level teaspoons baking powder
  • 100g / 3½ oz fairtrade light brown or golden sugar
  • 75g / 2½ oz desiccated coconut
  • 4 medium to large over-ripe fairtrade bananas
  • 150ml / 5.1 fl oz plant milk of your choice, e.g. soya, rice or oat milk
  • 100ml / 3.4 fl oz / sunflower oil
  • 1 tablespoon golden syrup or rice syrup
  • 2 teaspoons pure vanilla extract

For the topping:

  • 200g / 7 oz creamed coconut (1 block)
  • 200ml / 6.8 fl oz canned coconut milk
  • 1 tablespoon agave nectar
  • 50g / 2 oz desiccated coconut

The banana and coconut complement one another beautifully in this moist, moreish teatime treat.

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  • Preheat your oven to 180ºC/350ºF/Gas Mark 4 and grease an 8” round cake tin.
  • Sieve together the flour, baking powder and sugar. Gently stir in the desiccated coconut.
  • In a separate bowl, whisk together the plant milk, sunflower oil, syrup and vanilla extract.
  • Peel and chop the bananas then mash well until there are no lumps remaining or purée them in a blender. Whisk the liquid mixture into the banana purée.
  • Make a well in the bowl of dry ingredients and fold in the wet banana mixture a little at a time.
  • Pour into the prepared cake tin and bake in the pre-heated oven for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with foil if it begins to brown too much during baking.
  • Remove from the oven and leave in the tin to set for 10-15 minutes before turning out onto a wire rack to cool completely.
  • To make the topping, chop the block of creamed coconut into small pieces. Melt it in a double boiler by placing a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.
  • Meanwhile, pour the coconut milk into a large bowl and whisk well until smooth or use a blender. If you’re using a 400ml can, whisk or blend the coconut milk before measuring out your 200ml. Stir in the agave nectar and desiccated coconut, then whisk in the melted coconut cream.
  • Put the topping in the fridge to set a little until it becomes stiff enough to spread on top of the cooled cake.
  • Decorate with slices of firm banana, which have been brushed with lemon juice to prevent them browning, and toasted coconut shreds or chopped nuts.
  • Keep refrigerated – if it’s not gobbled up straight away!

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