Banana, Coconut and Pecan Sandwich Cake

    1 hour 15 minutes

    This is a unique combination of bananas, coconut and pecans that create a wonderful flavour and texture, tastes even better if made a day early.

    65 people made this

    Serves: 24 

    • Cake
    • 345g (1 1/2 cups) caster sugar
    • 125g butter, softened
    • 2 eggs
    • 3 ripe bananas, mashed
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 3 tablespoons buttermilk
    • 1 teaspoon vanilla essence
    • 1 cup (120g) chopped pecans
    • 1 cup (75g) desiccated coconut
    • Filling
    • 125g butter, softened
    • 3 cups (500g) icing sugar
    • 1 ripe banana, mashed
    • 1 cup (125g) chopped pecans
    • 1 cup (75g) desiccated coconut
    • 1 teaspoon vanilla essence

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Cake: Preheat the oven to 180 degrees C. Grease and flour two 23cm round cake tins or one 23x30cm baking tin.
    2. In a medium bowl cream together caster sugar and butter. Mix in eggs and mashed bananas.
    3. Sift together flour and bicarbonate of soda in a separate bowl. Add to the creamed mixture alternately with buttermilk; mix well after each addition.
    4. Blend in vanilla essence. Fold in pecans and coconut. Pour the mixture into prepared tins.
    5. Bake in preheated oven for 45 to 50 minutes. Cool the two cakes completely before spreading the filling on them and joining.
    6. Filling: Cream together butter and icing sugar until light and fluffy. Mix in mashed banana, pecans, coconut and vanilla essence.

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    Reviews and Ratings
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    Reviews in English (58)


    Altered ingredient amounts. Excellent! I made this the day before as suggested. Took to a sunday lunch and it was devoured before all the other desserts and I got loads of compliments. This is dense and rich but so yummy. I cut the amount of coconut and pecans in half for both the cake and the icing and it was perfect and saved a lot of unnecessary calories. I also used soured cream in place of the buttermilk. This is a great recipe, well done and thanks!  -  18 Jul 2008


    I found this cake a little dry - and the filling was too sweet; I would use less sugar if I made the cake again.  -  30 Apr 2010


    Very good! My family ate it in no time. The only issue I had was my icing came out too thin, but still, it was delicious. Next time I will use walnuts as they are more readily available than pecans in our area. This recipe is worth trying.  -  18 Jul 2008