Banana Coconut Dream Cake:

The Best Banana Coconut Dream Cake: New Recipe In 2024

Sara Lee Banana Coconut Dream Cake was a family favorite dessert growing up. We did not even attempt to defrost it. I consumed it directly from the freezer.

Banana Coconut Dream Cake
Banana Coconut Dream Cake

Without naming names, someone would even remove the frozen cream cheese frosting, leaving the cake in its raw state, shivering in the freezer. Since then, I’ve moved on to making my banana cake and bread, but I was never quite able to replicate Sara Lee’s texture.

As an adult, coconut cream pie is my favorite dessert. Not any old pie with coconut cream. The greatest is found at Sacaramouche Restaurant in Toronto.

I had this crazy notion to combine these two sweet treats. I would spread coconut cream pie filling between three layers of banana cake, then cover the entire thing with cream cheese icing.

When I made this mixture for the first time, the cake dough curdled in the oven. I’m not exactly sure what transpired. It was disposed of in the trash.

When I tried to stack the cake layers from the second effort, they crumbled apart because they were too soft. It looked terrible, but it tasted great. I then gave it another go after remembering this banana cake.

This is my new favorite dessert. The solidity and moisture content of the banana cake are ideal for bearing the weight of the creamy coconut cream pie filling. The tartness of the cream cheese frosting balances out all the sweetness of the cake and filling. It’s perfect.

How To Make This Banana Coconut Dream Cake Recipe

Step 1:

Combine the baking soda, baking powder, coconut flour, almond flour, and shredded coconut flakes.

Step 2:

Combine the wet ingredients (eggs, coconut cream, maple syrup, and vanilla extract) with the coconut sugar.

To make it simpler to scrape the solidified coconut cream from the top of the can, I advise chilling the coconut cream the night before. You can use a can of full-fat coconut cream for this, or you can purchase 13.5-ounce cans of coconut cream, of which Trader Joe’s is my favorite because it’s reasonably priced and has a great yield.

After removing the solidified coconut cream with a spoon, it is recommended to microwave it for around 30 seconds or until it returns to a liquid state. This will guarantee that when you whisk together the wet ingredients, there are no clumps of coconut cream.

Step 3:

Combine your dry ingredients with your wet, stirring just until they are well blended. When combined, the batter ought to be extremely thick!

Step 4:

Pour half of the batter into a 9×9 cake pan lined with parchment paper. To spread in an equal layer, a spatula will be necessary.


Arrange the banana slices in a single layer, being careful not to overlap them. I used roughly two little bananas to make the whole layer. If you would rather stay with a coconut cream cake, you may also omit this step. I adore the extra flavor and texture that the layer of sliced bananas adds.

Step 6:

Cover the sliced bananas with the remaining half of the batter. Once more, the batter is thick, so you’ll need to spread it into a single, even layer using a spatula.

Banana Coconut Dream Cake
Banana Coconut Dream Cake

Step 7:

Bake for around 38 to 45 minutes at 350 degrees Fahrenheit. When the top of the cake is attractively browned and a knife or toothpick placed in the center comes out clean of batter, it’s ready.

Step 8:

Add your preferred topping! For something simpler, you could use a store-bought option, but I chose to use a homemade whipped coconut cream topping.


  • 2 EGGS
  • ½ CUP (80G) RICE FLOUR




  1. Set oven temperature to 325°F/160°C. Line a 20cm by 30cm (8 inch by 12 inch) slice pan with baking paper that doesn’t stick.
  2. In a bowl, add the eggs, banana, oil, yogurt, and sugar; whisk to mix. Whisk together the rice flour, baking powder, coconut, and almond meal.
  3. Fill the prepared pan with the mixture, and bake for 45 to 50 minutes, or until a spear inserted into the center comes out clean. Let it cool within the tin for ten minutes, then transfer it onto a wire rack to finish cooling.
  4. In a bowl, combine the yogurt, mascarpone, honey, and vanilla; whisk until the mixture becomes thick and fluffy. This is the yogurt frosting.
  5. Transfer the cake to a platter. To serve, place a layer of yogurt icing on top and garnish with coconut flakes.

A few things about the ingredients:

• Since we normally have salted butter, we utilize it in dishes. Never once has a recipe come out overly salty. However, you can choose unsalted butter if you’re trying to limit your intake of salt.

• Standard eggs are large. Use this conversion chart if your size is different.

• Tight bananas. The bananas should be overripe. They will be sweeter the darker they get. Have no ripe bananas? To ripen them rapidly, try this approach!

• Cake flour contributes to the smooth, tender crumbs of cakes. If you like, you can use all-purpose flour, although cake flour will work better.

• Buttermilk keeps the cake soft and delicate while adding flavor. In a measuring cup, add one tablespoon of white vinegar if you don’t have buttermilk. Next, pour the remaining milk into the cup. As it stands, this will slightly curdle, producing a simple homemade buttermilk.

Banana Coconut Dream Cake
Banana Coconut Dream Cake


1. Cream sugar and shortening in a bowl until light and fluffy. Beat for two minutes after adding the eggs. Beat in vanilla and bananas for two minutes.

2. Mix dry ingredients and add, alternating with buttermilk, to the creamed mixture. Blend thoroughly. If preferred, add pecans and stir. Transfer into two 9-inch round baking pans that have been dusted and buttered. Add a little coconut to each.

3. Bake for 25 to 30 minutes at 375°F, or until a cake tester comes out clean; for the final 10 minutes of baking, loosely cover the cake with foil. When transferring to a wire rack, coconut side up, let cool in the pans for 15 minutes.

4. Cream butter and shortening in a basin. Stir together the remaining ingredients for the frosting. Beat on high for 5 minutes after mixing on low until well incorporated. Spoon some of the icing onto a cake plate after placing one cake layer, coconut side down. Place the second layer on top, coconut side up; frost the sides and 1 inch around the cake’s top border, exposing the coconut center.

Nutrition Facts

1 piece: 589 calories, 32g fat (13g saturated fat), 58mg cholesterol, 373mg sodium, 72g carbohydrate (50g sugars, 1g fiber), 4g protein.

 Frequently Asked Questions

What is chocolate dream cake made of?

With just six basic ingredients (Oreo, milk, baking soda, fresh cream, chocolate, and cocoa powder), this recipe is an absolute dream come true because it calls for the least amount of work and the highest amount of happiness. To achieve the ideal rise, crush the Oreos, soak them in milk, and then add baking soda.

What is banana cake made of?

Lemon juice, butter, eggs, vanilla extract, baking soda, bananas, white sugar, butter, and buttermilk. Cream cheese, butter, vanilla extract, and confectioners’ sugar are used to make the frosting.

Why is it called dream cake?

Made with an unusually moist sponge cake, we then bake it with a delicious coconut and brown sugar topping that caramelizes. Many who have tasted the Danish Dream Cake attest that it lives up to its apt name—it tastes exactly like a dream.

How many Flavours are in a dream cake?

Tastes. We provide 130 varieties of cakes and cupcakes.

What is the Speciality of dream cake?

Dream Cake is the Danish term for the straightforward sponge cake covered in a coconut caramel topping. Even while the cake itself looks rather straightforward, perfecting it takes the ideal amount of patience and skill. Furthermore, the simplest things occasionally have the tastiest flavors!

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible


3 Replies to “The Best Banana Coconut Dream Cake: New Recipe In 2024

Leave a Reply

Your email address will not be published. Required fields are marked *