Coconut Banana Cake

Makes a HUGE cake Prep Time 20 minutes   Cook Time 50 minutes   Rated: Print
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Coconut and Banana Cake, steamed and moist. With a passionfruit frosting to die for...enjoy. Add more passionfruit than stated, I always do!

This Coconut Banana Cake with Passionfruit Frosting is the ultimate tropical treat! With the natural sweetness of ripe bananas, the richness of coconut, and a tangy passionfruit finish, every bite is packed with flavor. This cake is unique because it can be both steamed or baked, giving you two delicious textures to choose from—steamed for an extra moist, almost pudding-like softness, or baked for a light, tender crumb. Perfect for afternoon tea, celebrations, or anytime you crave a slice of paradise! 

Storage Tips for this cake:

Cool Completely Before Storing – Ensure the cake is fully cooled before wrapping to prevent condensation, which can make it soggy.

Wrap in Plastic Wrap – Tightly wrap the (unfrosted) cake (whole or in slices) in plastic wrap to retain moisture.

Use an Airtight Container – Store the wrapped cake in an airtight container to prevent it from drying out or absorbing fridge odors.

Refrigerate  – As the cake has perishable frosting, refrigerate it. 

Add a Moisture Barrier – Place a piece of parchment paper between cake layers or cover cut sides with plastic wrap to prevent them from drying out.

Freeze for Long-Term Storage – Wrap the cake in plastic wrap and then in foil before freezing. Thaw at room temperature with the wrapping on to avoid condensation.

Use a Cake Dome for Short-Term Storage – A cake dome or stand with a cover helps keep the cake fresh for a couple of days on the counter. You could really only do this during our winter months.

Store Frosted Cakes Carefully – If the cake is frosted, refrigerate it uncovered for 30 minutes to firm up the frosting before wrapping it lightly in plastic wrap or using a cake box.

Avoid Direct Sunlight and Heat – Keep the cake in a cool, dark place to prevent it from drying out or melting (if frosted).

 

 

Need

Do

1  

Preheat oven to 170°C steam level 3 if you have a Combi Oven, if not, preheat to 180°C fan forced and place a baking tray of water on the bottom rack.

2  

Place all dry ingredients into the Thermomix bowl. Combine 5 sec/speed 7. Set aside.

3  

Place all remaining ingredients into the Thermomix bowl. Combine 10 sec/speed 6.

4  

Return flour mixture to the bowl and mix 20 sec/dough setting/Interval. Finish combining with a spatula.

5  

Pour batter into ungreased baking pan. (This is a big cake, we used a lasagne tray.)

6  

Bake at 170°C steam level 3 for 45 minutes or until set in middle. Cool in tin.

7  

To make the frosting, place sugar into Thermomix bowl and mill 1 min/speed 10.

8  

Add cream cheese and beat 1 min/speed 10.

9  

Add part of the tin of passionfruit pulp and blend 3 sec/Reverse/speed 6.

10  

Spread frosting all over the cake. Top with remaining passionfruit pulp and toasted coconut.

More

Ice cooled cake, top with toasted coconut to taste and stop drooling!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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