Best 3 Banana Coconut Crunch Cake Recipes

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Indulge in a tropical paradise with our tantalizing Banana Coconut Crunch Cake, where moist banana cake layers harmoniously blend with velvety coconut custard and a symphony of crunchy coconut topping. This irresistible dessert is a delightful fusion of flavors and textures, making it a perfect treat for any occasion. Additionally, explore our curated collection of delectable cake recipes, ranging from a classic Vanilla Layer Cake to a decadent Chocolate Ganache Cake. Each recipe is meticulously crafted to provide bakers of all skill levels with an unforgettable baking experience. Embark on a culinary adventure and let your taste buds dance with delight!

Let's cook with our recipes!

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

BANANA-COCONUT CRUNCH CAKE



Banana-Coconut Crunch Cake image

If you like Banana cake mix And Coconut you'll love this recipe.I bought a very small cookbook called Terry's Village Casseroles and Country favorites it was on last page of the book.Everyone that has eaten it always ask's for the recipe.It is my family's favorite

Provided by Cindi Davis

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 14

CAKE
1 pkg duncan hines moist deluxe banana supreme cake mix
1 pkg ( 4½ cup servings) banana cream instant pudding pie filling
1 can(s) ( 16 oz ) fruit cocktail in heavy syrup undrained
4 eggs
¼ c crisco oil or crisco puritan canola oil
1 c sweetened flaked coconut
½ c chopped pecans
½ c firmly packed brown sugar
GLAZE
¾ c granulated sugar
½ c butter or margarine (i use butter)
½ c evaporated milk
1-1/3 c sweetened coconut flaked

Steps:

  • 1. 1.preheat oven to 350°. Grease and flour 13x9x2 -inch pan
  • 2. 2.FOR CAKE,combine cake mix,pudding mix, fruit cocktail with juice,eggs and oil in a large bowl.Beat at medium speed with electric mixer for 4 minutes.Stir in 1- cup coconut. Pour into pan. Combine pecans and brown sugar in a small bowl.stir until well mixed.Sprinkle over batter.B AKE AT 350° FOR 45 TO 50 Minutes or until toothpick inserted in center comes out clean
  • 3. 3. FOR GLAZE,combine grandulated sugar,butter and evaporated milk in medium saucepan. bring to a boil. cook 2 minutes,stirring occasionally.Remove from heat.Stir in 1 1/3 cups coconut.Pour over warm cake.SERVE WARM or at room temperature.
  • 4. TIP: Assemble all ingredients and utensils together before beginning the recipe

BANANA-COCONUT CRUNCH CAKE RECIPE - (4.3/5)



Banana-Coconut Crunch Cake Recipe - (4.3/5) image

Provided by á-11607

Number Of Ingredients 13

1 pkg. DUNCAN HINES Moist Deluxe Banana Supreme Cake Mix
1 pkg. (4-serving size) banana instant pudding and pie filling mix
1 can (16 ounce) fruit cocktail, in juices, undrained
4 eggs
1/4 cup Crisco Oil
1 cup coconut
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar
Glaze
1/4 cup granulated sugar
1/2 cup butter
1/2 cup evaporated milk
1 1/3 cups coconut

Steps:

  • Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or at room temperature.

Tips:

  • For a richer flavor, use brown sugar instead of granulated sugar.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • Be sure to grease and flour the cake pan before adding the batter, to prevent the cake from sticking.
  • To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
  • Let the cake cool completely before frosting it, to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

This banana coconut crunch cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a crispy coconut topping. The frosting is rich and creamy, and adds a perfect finishing touch to the cake. Whether you're serving it at a party or just enjoying it at home, this cake is sure to be a hit.

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