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Banana Coconut Sheet Cake

This Banana Coconut Sheet Cake is soft, moist, and full of rich banana flavor with sweet shredded coconut baked into every bite. Finished with creamy homemade cream cheese frosting and a layer of toasted coconut, this easy 9x13 cake is perfect for birthdays, brunches, potlucks, holidays, or casual weekend baking.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling & Frosting 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Banana Coconut Cake
  • 300 g (2½ cups) all-purpose flour
  • 5 g (1 tsp) baking soda
  • 4 g (1 tsp) baking powder
  • 3 g (½ tsp) salt
  • ½ cup unsalted butter softened
  • ½ cup vegetable oil or melted coconut oil
  • 200 g (1 cup) granulated sugar
  • 110 g (½ cup) light brown sugar packed
  • 3 large eggs room temperature
  • 4 very ripe bananas ripe
  • 5 ml (1 tsp) vanilla extract
  • 2 ml (½ tsp) coconut extract optional
  • 120 ml (½ cup) buttermilk room temperature
  • 85 g (1 cup) sweetened shredded coconut
Cream Cheese Frosting & Topping
  • 8 oz cream cheese softened
  • 360-480 g (3 to 4 cups) powdered sugar
  • 5 ml (1 tsp) vanilla extract
  • 15 ml (1 tbsp) heavy cream or milk if needed
  • 85 g (1 cup) shredded coconut toasted

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups & spoons
  • Rubber spatula
  • Whisk
  • Baking Sheet

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
    Spread the topping coconut onto a baking sheet and toast for 5–8 minutes, stirring occasionally, until golden brown. Set aside to cool completely.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl or stand mixer, beat together softened butter, oil, granulated sugar, and brown sugar.
    Mix on medium-high speed until light and fluffy, about 3–4 minutes.
    Beat in the eggs one at a time. Add the mashed bananas, vanilla extract, and coconut extract, mixing until fully combined.
  4. Reduce the mixer speed to low.
    Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture.
    Mix only until combined. Fold in the shredded coconut using a spatula.
  5. Spread the batter evenly into the prepared baking pan.
    Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
    Place the cake on a wire rack and cool completely before frosting.
  6. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
    Gradually add the powdered sugar one cup at a time. Add the vanilla extract and beat on high speed for about 2 minutes until light and fluffy.
    If needed, add the heavy cream or milk to slightly thin the frosting.
  7. Spread the cream cheese frosting evenly over the cooled cake.
    Top generously with the toasted coconut before slicing and serving.