Whipped Cream Banana-Nut Coconut Cake Recipe

Name: Whipped Cream Banana-Nut Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whipping cream (unwhipped); 1 tablespoon lemon juice; 1 cup butter, softened (no subs please!); 2 ¼ cups sugar; 4 large eggs; 2 ½ teaspoons vanilla; 1 tablespoon dark rum; 1 cup pureed banana; 3 ½ cups all-purpose flour; ½ teaspoon salt; ½ teaspoon cinnamon (can use more or less); 1 tablespoon baking powder; ½ teaspoon baking soda; 1 cup chopped walnuts; 1 ½ cups shredded coconut (or to taste); 1 cup semi-sweet chocolate chips, melted

Servings: persons

1 ½ cups whipping cream (unwhipped)
1 tablespoon lemon juice
1 cup butter, softened (no subs please!)
2 ¼ cups sugar
4 large eggs
2 ½ teaspoons vanilla
1 tablespoon dark rum
1 cup pureed banana
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon (can use more or less)
1 tablespoon baking powder
½ teaspoon baking soda
1 cup chopped walnuts
1 ½ cups shredded coconut (or to taste)
1 cup semi-sweet chocolate chips, melted

1
Set oven to 350.
2
Set oven rack to second-lowest position.
3
Spray a 10-inch angel food cake pan with non-stick cooking spray.
4
In a small bowl stir the whipping cream with lemon juice, and let stand until cream curdles.
5
In a large mixing bowl cream butter with sugar for about 5 minutes until light and fluffy.
6
Add in eggs one at a time, mixing well after each addition.
7
Add in vanilla, rum and banana puree; mix until well combined.
8
Mix in the cream and the dry ingredients gently using a wooden spoon (do not beat with electric mixer).
9
Mix in chopped nuts.
10
Spoon batter into prepared baking pan.
11
Sprinkle top with coconut (do not mix in).
12
Bake for about 70-80 minutes, or until cake tests done.
13
Cool 10 minutes, then invert onto a serving platter.
14
Drizzle with melted chocolate.

2167

kcal

Calories

121

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ cups whipping cream (unwhipped), 1 tablespoon lemon juice, 1 cup butter, softened (no subs please!), 2 ¼ cups sugar, and more.

Yes, Whipped Cream Banana-Nut Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whipped Cream Banana-Nut Coconut Cake

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