White Chocolate Coconut Banana Snack Cake

Total Time
Prep 5 mins
Cook 30 mins

Easy to make. Rich, sweet cake. No need to frost. Great for lunchboxes or picnics.

Ingredients Nutrition


  1. Mix butter, eggs, vanilla and sugars together in a large bowl until smooth.
  2. Add bananas and combine.
  3. Add powder, soda, salt and flour. Combine well.
  4. Fold in chocolate and coconut.
  5. Pour into a greased or sprayed 9"x13" pan.
  6. Bake at 350F for 30-40 minutes.


Most Helpful

This is excellent. My husband doesn't like coconut so I didn't add any but I will make it with coconut next time and another without just for him. No need to frost - but it would be good with white frosting or without.

CAROLYN C. March 22, 2013

This is a nice, moist cake. I like the hint of coconut and white chocolate flavour. I also like that I can make it dairy free when making it for a family gathering by substituting non-dairy margarine for the butter. I have a young nephew who is allergic to dairy so it's nice to have a dessert that he can eat.

Irmgard January 21, 2009

Nice, light snacking cake! The texture is a little denser than most cakes but not as dense as banana bread. Loved the banana coconut flavours together. But, for some reason, the white chocolate flavour wasn't evident. I served at Sewing Circle with a dollop of cool whip but it's also good without it. Freezes well.

Debbb November 22, 2008

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