Banana Coconut Snack Cake
A Banana Coconut Snack Cake is the perfect recipe to keep in your back pocket when you are craving a piece of cake! In just 45 minutes, with basic pantry staple ingredients, this yummy snack cake can be yours too!
Servings: 9 servings
Ingredients
For the Cake:
- 1 1/2 cup flour
- 1/4 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut (I use unsweetened)
- 3/4 cup non dairy milk (I use oat milk)
- 1/4 cup coconut oil (melted)
- 1 banana, smashed
- 1 Tablespoon apple cider vinegar
- 2 teaspoons coconut extract
For the Frosting:
- 2 cups powdered sugar
- 4 teaspoons non dairy milk
- 2 Tablespoons non dairy butter (I like Earth Balance)
- 2 teaspoons coconut extract
- 2 Tablespoons shredded coconut
Instructions
For the Cake:
- Preheat oven to 350 degrees Fahrenheit.
- Whisk all the dry ingredients together in a small bowl—flour, sugar, baking powder, baking soda, salt, and coconut.
- Combine the milk, melted coconut oil, banana, coconut extract, apple cider vinegar in a spouted measuring cup. Using a fork, smash the banana (it can still be lumpy!).
- Add the wet to the dry and stir till combined, whisking well. Batter will be thick.
- Pour into greased 8x8 baking dish.
- Bake for 30 minutes or until a tester comes out clean. Allow to cool before frosting.
For the Frosting:
- Add the powdered sugar, butter, milk, and coconut extract to a mixing bowl.
- Using a hand held mixer, mix the ingredients until they are fully incorporated (alternately you can do this in your stand mixer).
- Once the cake has cooled, spread the frosting on top. Sprinkle with remaining shredded coconut. Serve and enjoy!