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Recipe Favourite – Coconut Blueberry Banana Cake

Coconut Banana Blueberry Cake by Jodie Klaproth

Coconut Blueberry Banana Cake

It is so much fun getting creative with food. Here I have modified the recipe posted last week.

We enjoyed the light coconut flavour of the Malibu Tropical Coconut Cake, added some bananas and blueberries whilst decreasing the sugar content and increasing the flour quantity.

This combining of these beautiful flavours has resulted in a very easy to make cake that even the savoury lovers will want to give this a try.

The point of this is to adventure out with food and try different things to discover something you enjoy.


2 ripe bananas

1 tin of well-drained blueberries or 1 cup of fresh blueberries

50 grams desiccated coconut

150 grams boiling water

225 grams butter

100 grams caster sugar

1 teaspoon vanilla essence

3 eggs

250 grams self-raising flour

½ teaspoon baking powder


25 grams butter

180 grams cream cheese

375 grams icing sugar

25 grams desiccated coconut

4 tablespoons Malibu coconut rum or Bailey’s Irish Cream


Preheat oven to 180 degrees

Coconut Banana Blueberry Cake with Icing by Jodie Klaproth
Image: Coconut Banana Blueberry Cake with Icing

Soak the coconut in the boiling water and leave for about 5 minutes.

Whilst the coconut is soaking, blend the bananas until they are mushy.

Put all the ingredients (except the blueberries) in the mixer and mix until you have a soft batter.

Pour the soft batter mixture into a bowl and fold in the blueberries until they are mixed through. Be careful not to mix too hard that the blueberries fall apart.

Line a loaf tin or square cake tin with wet baking paper.

Pour the batter into the lined tin and cook in the oven for 25 – 35 minutes.

Check to see if ready by inserting a skewer or metal rod and if comes out clean then the cake is cooked.

Whilst the cake is cooking prepare the icing by beating the butter until soft and creamy.

Add the cream cheese and beat until smooth.

Add the icing sugar, coconut and Malibu/Bailey’s and mix until combined.

Once the cake is cooled to room temperature of cooler than ice the cake with the frosting.

Note: This cake is best refrigerated.


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Jodie Klaproth
Jodie has a passion for home cooking and loves to share her passion with people whenever an occasion is presented. Blogging is a new pursuit for Jodie as she is normally entertaining guests for diner, lunch, and breakfast or attended to her investment properties. Although she loves cooking and entertaining guests, she loves to hear from like-minded food lovers who enjoy cooking or dining out to a delicious meal with friends.

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