Heart Of The House

Banana Coconut Cake

Hello All,  Good Morning and a Very Happy & Blessed Christmas.  XOXO Elsie

The idea for the cake came from here which I adapted slightly .. simple to make, gluten free and dairy free.  It is very filling so a small slice will satisfy.  I serve it with coconut yogurt.

Banana Coconut Cake

2 mashed medium bananas
6 eggs separated
2 cups desiccated coconut
1/2 cup almond flour
3 tbsp coconut sugar
1 tsp Vanilla Bean Powder
pinch of natural salt
Coconut Sprinkles


  1. In a mixer add egg yolks, coconut sugar, vanilla and salt and mix
  2. Add banana and desiccated coconut, almond flour,  mix and set aside.
  3. Beat egg whites until stiffen and fold into the egg yolk and banana mixture.
  4. Place mixture into an oiled cake tin.
  5. Bake until golden brown at 120 deg C for approximately 60 mins.
  6. Put a skewer in the middle of cake to check that it is cooked.
  7. Top cake with some coconut sprinkles.

Recipe for coconut sprinkles (from Sally Fallon’s Eat Fat Lose Fat):
2 cups shredded or dessicated coconut
1/4 cup organic coconut syrup or maple syrup

Mix the syrup with the  coconut,  spread out onto a baking tray and bake for 3-4 hours in  the oven at 100 deg C until coconut has dried out and toasted a little.

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