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Home » Uncategorized » Coconut Banana Spice Cake

Coconut Banana Spice Cake

October 17, 2013 by Judith Hannemann

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Coconut Banana Spice Cake
Coconut Banana Spice Cake

A timeless classic.  Improves with age.

This is a cake I reworked ages ago out of an old Pillsbury book.

Made it as directed but it had only a very faint banana flavor and it was pretty heavy on the cloves too.

So I increased the banana, cut down the cloves, played with the flour and leavenings till I got it perfect.  It was one of my husband’s favorite coffee cakes.

Perfect with a nice strong cup of black coffee!!



Coconut Banana Spice Cake

  • 2 cups flour
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1 cup mashed banana (about 3 medium)
  • 1 egg
  • 1/4 cup molasses
  • 1/2 cup buttermilk or sour milk
  • 1 tsp baking soda
  • 1/2 cup chopped nuts
  • 1/2 cup shredded coconut



Preheat oven to 350 degrees F.  Spray or grease the bottom of a 13 x 9 -inch pan.  Set aside.


In a large bowl, combine the flour, sugar, spices and salt.  Cut in the butter until mixture has the consistency of small peas. Remove 1/2 cup of the mixture to reserve for crumbs.


To the remaining flour mixture, add the egg, buttermilk, banana, soda and molasses.  Beat with electric mixer for 2 minutes.


Pour into prepared pan.


In a small bowl, mix the reserved flour mixture with the nuts and coconut.  Sprinkle on top of cake.


Bake at 350 degrees F for 35-40 minutes, or until toothpick inserted in the center comes out clean.


Remove from oven and cool completely on rack.


Makes 12-16 servings.


Coconut Banana Spice Cake
Coconut Banana Spice Cake

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Uncategorized Tagged With: banana cake, banana spice cake, coconut banana spice cake, coffee cakes, sheet cakes

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