I don’t bake as often as I would like to for a number of reasons. I have a terrible sweet tooth and also my husband complains about having all the sweets in the house because he cannot control himself. Because of this over the years I’ve cut back on baking until recently. I won a Better Homes and Gardens Baking Cookbook in an Instagram contest and once I started flipping through those beautiful glossy pages it ignited the flame. This weekend my in-laws stopped by to spend the day so I decided it was the perfect time to bake.
I wanted something fruity so I search the web and my cook books from a recipe but couldn’t find the perfect recipe. I knew I wanted a banana cake but it had to be fluffy, moist and full of flavor. I decided to merge a few recipes and that created this perfect Banana Coconut Cake with Almond Streusel Crunch and Vanilla Icing.
It was outstanding. This moist cake with bursts of banana, coconut and cinnamon was perfectly complimented by the sweet crunchy almond streusel and vanilla icing. It was as beautiful as it was tasty and received many oohs and aahs. This cake is also very simple to make and requires no special tools; all you need is a bowl and a spoon to make the batter. So what are you waiting for?? Make this cake!
Banana Coconut Cake with Almond Streusel Crunch
2 cups all purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1 1/4 cups canola oil
2 cups crushed ripe banana
1 cup coconut flakes
Almond Streusel Topping
¼ cup all purpose flour
¼ cup light brown sugar
½ tsp cinnamon
¼ cup cold butter, cut into small pieces
½ cup slivered almonds
¾ cup powdered sugar
4 tsp milk
½ tsp vanilla extract
Spray and flour a 13×9 cake pan and set aside.
To make the cake, preheat oven to 350 degrees
In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.
Add sugar, oil and eggs to flour mixture and mix well to combine.
Next add banana and coconut and stir vigorously but do not beat.
To make the streusel stir together ¼ cup of flour, ¼ cup of brown sugar and cinnamon. Using a pastry blender or knife, cut in the butter until it resembles coarse bread crumbs. I use my hands for this step because it is quicker. Next stir in almonds to the crumble mixture.
Pour cake batter into prepared cake pan then sprinkle almond crumble evenly over the top.
Place in preheated oven and bake for 40 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
While the cake cools make the Vanilla Icing by mixing milk, powdered sugar and vanilla in a small bowl until smooth. Drizzle over cake after it has cooled for 30 minutes.
Here are a few more cakes for you to try: