Banana Coconut Cake With Almond Struesel Crunch

Bake a Banana Coconut Cake With Almond Struesel Crunch

Posted by Jehancancook

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You Will Need (20 things)

  • 2 cup All Purpose Flour
  • 2 tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 2 cup Sugar
  • 1 ¼ cup Canola Oil
  • 4 Eggs
  • 2 cup 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

  • Vanilla Icing

  • ¾ cup Powdered Sugar
  • 5 tsp Milk
  • ½ tsp Vanilla Extract

Steps (6 steps, 40 minutes)

  1. 1

    Spray and flour a 13x9 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Pour cake batter into prepared cake pan then sprinkle almond crumble evenly over the top.

  5. 5

    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.

  6. 6

    While the cake cools make the Vanilla Icing by mixing milk, powdered sugar and vanilla in a small bowl until smooth. If the icing is too thick add more milk, just a little at a time. Drizzle over cake after it has cooled for 30 minutes.

    *Almond Struesel and Vanilla Icing adapted from Better Homes and Garden Baking Cookbook