Salted Caramel Coconut Banana Cake

Enjoy Salted Caramel Coconut Banana Cake, a delicious moist layered cake with a creamy, coconut layer and frosting. Perfect for any time of year, this banana cake recipe is beautiful for spring garnished with sliced bananas and your favorite small flowers! Gorgeous for a spring or Easter holiday dessert!

Salted Caramel Coconut Banana Cake

Looking for an elegant cake to bake for a special occasion, or just because? (This post has been updated from 4 years ago when Abby was 17!)

Banana cake recipe

This elegant Salted Caramel Coconut Banana Cake might be the recipe you’re looking for! (Do you have little flowers blooming in your yard right now?) I love it this week for Easter!

Having people over

For many people, there is something intimidating about entertaining. So I like to think of the words, “having people over,” which I’ve tried to incorporate into the way we’ve raised our kids. I like to say, “we’re having so and so over for dinner for Easter,” rather than, “Kids, get ready! We’re entertaining this weekend.”

Best Salted Caramel Coconut Banana Cake

The word just sounds so scary.
So I’m glad my kids, who are almost all adults now, have learned that having people over can be fun and enjoyable for us, and also a huge blessing to others!

It really is not about us, it’s about the people coming in to our home, and I pray that is a good lesson our kids have learned. Why would it not be?

Abby

Best banana cake recipe

This time I asked my daughter, Abby, to help me out and bake her best banana cake recipe. (PS. I had my own baking going in the oven, making one fo the most popular recipes on my blog, Sour Cream Banana Bread – yum!)

First of all, I want to brag a bit about this girl. She’s my baby, yes, but I love her style and creativity when it comes to cooking and helping me in the kitchen!

Salted Caramel Coconut Banana Cake Recipe

Salted Caramel Coconut Banana Cake

This time she made this a Salted Caramel Coconut Banana Cake for our little party. So pretty!

You can make the cake ahead of time and freeze (do you ever do that?). Frost the day of the party!

Which I think is elegant and decadent, and perfect for springtime or Easter Sunday guests!

3 Hospitality Tips for Kids

Here are 3 tips I’ve taught our kids about hospitality over the years:

  1. Inviting people over is a gift to our guests. You never know the last time they had a dinner invite. People need each other.
  2. Things do not have to be perfect to invite others in. Focus on making the food as good as you can, and adding a little ambience, but imperfect is okay and should even be expected.
  3. It’s all about them, not about us. As much as reciprocation is nice, it should never be the defining factor of inviting others over. Think about the people who are coming and how you can make their lives better.

When children are young, hosting others is a huge deal and great teaching opportunity for your family. As they get older though, those early experiences will result in hospitality coming naturally to them, in your home and–eventually–their own.

So thank you to my talented, lovely 17-year-old daughter, Abby, for making the Easter cake, and photographing it as well.

Do you talk about the importance of having guests into your home with your kids?

BEST Salted Caramel Coconut Banana Cake Recipe

Salted Caramel Coconut Banana Cake

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • 1/2 cup oil
  • 3 Tbsp. coconut milk
  • 1 1/ 2 cups light brown sugar
  • 1 1/3 cups self-rising flour
  • 1 tsp. vanilla
  • 1 tsp. coconut extract
  • 8 oz. Mascarpone cheese
  • 2/3 cup powdered sugar
  • 1 tsp. lemon juice
  • 1/2 c water
  • 1 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup  heavy cream
  • 1 teaspoon vanilla extract
  • 3/4 c coconut
  • 1 banana, sliced

Directions:

  1. Preheat oven to 350 degrees. Grease an 8-inch round cake pan, then line the bottom with parchment paper.
  2. Roughly mash the (2) bananas in a large bowl, then beat in the eggs. Stir in the oil and coconut milk. Stir in the 1 1/2 cups of brown sugar into the banana mixture until well combine. Fold in the flour and the extracts.
  3. Add the cake mixture to the prepared pan. Bake for 1 hour until done. Let cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.
  4. To make the frosting, beat together the mascarpone cheese with powdered sugar, adding in lemon juice and extracts until smooth and creamy. Spread over the cooled cake.
  5. Puree the coconut in a food processor or chop with a knife to make it very fine.
  6. To make the salted caramel topping, in medium sauce pan add water and sugar. Bring to a boil, stirring constantly, about 4 minutes. Reduce heat after it begins to boil to a simmer, making sure to stir, until sugar becomes golden, about 6 minutes. Immediately add cream to sauce and mix in.
  7. Stir constantly as “caramel” begins to foam. Bring sauce to 225 degrees and then remove from heat. Add coconut and vanilla.
  8. Allow to cool to about room temperature before spreading on top of the cake, leaving 1/2 inch around the outside. (It will run down the sides.)
  9. Garnish the top of the cake with a sliced banana; serve.
  10. (If the cake is going to be made up ahead of time, soak the sliced banana in lemon juice for a few minutes and drain, before garnishing the cake.)
All images and text ©

More banana recipes: Banana Walnut Cake with Cream Cheese Frosting [RE], Chocolate Chip Banana Cake with Peanut Butter Frosting [Oh Sweet Basil], Banana Pudding Cake [Spend with Pennies].

Salted Caramel Coconut Banana Cake

21 comments on “Salted Caramel Coconut Banana Cake”

  1. Whenever I look at the beautiful photography on your website, I get hungry…… :o)

  2. What a great post, and a gorgeous cake!

  3. Looks delicious!!! Way to go, Abby! :)

  4. 1 tablespoon of salt seems like a lot, and there is no mention of where to add it.

  5. @Mary, it says 2 teaspoons of salt not 1 tablespoon (3 teaspoons is a tablespoon) and it does say where to add it, you add it when you’re making the caramel sauce. I can’t wait to try it this weekend, thanks for sharing :)

  6. Love this post. Great tips and lessons to pass on to my kids. And of course the cake – to die for!

  7. Gonna have to try this cake! And…….your posts are no longer coming to my email. Any idea why? I’ve checked spam and everything here and don’t find anything. I even tried to sign up again and it won’t let me, says I’m already subscribed.

  8. Great post as always and this cake?!? Amazed!! Abby did awesome!

  9. What a gorgeous daughter you have and what a wonderful lesson you’ve taught your children about inviting guests over and the true spirit behind the gesture.

  10. I too entertain often and have the help of my 17 year old daughter. She, in turn, is very comfortable hosting her own friends over regularly. It is a great gift to give to children, the art of entertaining!

  11. This cake is gorgeous! Love all that caramel!

  12. Those tips are wonderful to remind kids of, and the cake is simply gorgeous!

  13. This recipe looks delish! More than that though, I appreciate your tips for entertaining. I don’t generally enjoy having others over as our home is a constant ‘work in progress’, but these tips are just what I needed to hear…thanks :)

  14. Yummy and the photos are beautiful.

  15. I’m assuming that the finely chopped coconut is to go into salted caramel topping? You don’t say what to do with it. Be that as it may, you’ve done a great job with the instructions.

  16. I love your verbiage about entertaining versus having guests over. I had my in-laws over this weekend and instead of getting stressed and worried that everything wasn’t perfect, I took your advice and just enjoyed myself and allowed mistakes to be laughable moments. Paper napkins and laughs were enjoyable and memories were made.

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