Name: Coffee Coconut Banana Bread Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 3/4 cup (63g) sweetened coconut flakes, divided; 3 tablespoons instant espresso powder; 1 tablespoon very hot water; 2 to 3 medium very ripe bananas, peeled (about 1 1/4 cups mashed); 1/3 cup (76g) virgin/unrefined coconut oil, melted, plus more for greasing the pan; 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3/4 cup (150g) sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 1/2 cups (205g) all-purpose flour; 4 ounces (113g) cream cheese, room temperature; 3 tablespoons (43g) unsalted butter, room temperature; 1 3/4 cups (210g) powdered sugar; 2 teaspoons instant espresso powder; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon, optional; Pinch fine sea salt; 1/3 cup (28g) toasted sweetened coconut flakes for topping the cake, optional

1 Preheat the oven to 350°F (175°C). Use coconut oil or softened butter to grease a 9-inch round cake pan. Cover the bottom of the pan with a parchment or silicone circle.

2 Place 1/2 cup (42g) of the coconut flakes on a baking sheet (set aside the remaining coconut). Slide it into the oven and bake until toasted, 7 to 10 minutes. Keep an eye on it—it can go from white to burned in a flash—and stir it a couple of times so that it toasts evenly. Set aside to cool while you mix the batter.

3 Dissolve the instant espresso in the hot water. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted coconut oil.

4 One by one, mix in the cinnamon, cloves, baking soda, and salt. Stir in the sugar, beaten egg, dissolved espresso powder, and vanilla extract. Mix in the flour just until combined followed by the toasted and untoasted coconut.

5 Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick or wooden skewer inserted into the center comes out clean, 23 to 27 minutes at 350°F (175 C). Remove from oven and let cool in the pan for 5 minutes. Turn the pan over onto a cooling rack, lift off the pan, remove the paper or silicone circle, and then invert the cake. Let cool completely before frosting.

6 Beat all of the frosting ingredients (softened cream cheese, softened butter, powdered sugar, espresso powder, vanilla, cinnamon, and salt) together with an electric mixer on low until combined, then on medium speed until smooth and velvety.

7 Spread the frosting over the cake using a small icing spatula, a butter knife, or a spoon. If you’d like, frost the sides—there’s plenty of frosting. Sprinkle the toasted coconut over top if you’re using it. The banana bread cake will keep, covered, at room temperature for 2 days. The texture is best at room temperature. It can be kept for 4 to 5 days in the refrigerator. Did you love the recipe? Give us some stars and leave a comment below!