Banana-Coconut Coffee Cake with Macadamia Nut Streusel

Banana Coconut Coffee Cake with Macadamia Nut Streusel
Prep Time:
30 mins
Bake Time:
35 mins
Cool Time:
30 mins
Total Time:
30 mins
3 cakes


  • 3 ½ cup all-purpose flour

  • ¾ cup flaked coconut

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup butter, softened

  • ¾ cup granulated sugar

  • ¾ cup packed brown sugar

  • 4 eggs

  • 3 ripe bananas, mashed

  • ¼ cup coffee liqueur or strong brewed coffee

  • ¼ cup milk

  • 2 teaspoon vanilla

  • ¼ cup all-purpose flour

  • ¼ cup packed brown sugar

  • ½ teaspoon ground cinnamon

  • ¼ cup cold butter, cut up

  • ½ cup coarsely chopped macadamia nuts

  • 1 recipe Powdered Sugar Drizzle (optional)

Powdered Sugar Drizzle

  • ¾ cup powdered sugar

  • 4 teaspoon milk

  • ½ teaspoon vanilla

  • few drops coconut extract (optional)


  1. Preheat oven to 350°F. Grease and flour three 8x1-1/4-inch round foil cake pans; set aside. In a medium bowl stir together the 3-1/2 cups flour, the coconut, baking powder, baking soda, and salt; set aside.

  2. In a very large mixing bowl beat the 1 cup butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar with an electric mixer on medium to high speed until light and fluffy. Continue beating for 1 minute, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in bananas, liqueur, milk, and vanilla on low speed just until combined (mixture may appear curdled). Add flour mixture; beat on low speed just until combined. Spread batter evenly in prepared pans.

  3. For streusel, in a small bowl stir together the 1/4 cup flour, 1/4 cup brown sugar, and the cinnamon. Using a pastry blender, cut in the 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in macadamia nuts. Sprinkle evenly over top of batter.

  4. Bake about 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 30 minutes. If desired, drizzle with Powdered Sugar Drizzle. Cool completely.

Powdered Sugar Drizzle

  1. In a small bowl stir together powdered sugar, milk, vanilla, and, if desired, coconut extract until smooth.


Cover and store coffee cakes at room temperature for up to 2 days or freeze for up to 1 month.

Nutrition Facts (per serving)

290 Calories
14g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 290
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 306mg 13%
Total Carbohydrate 37g 13%
Total Sugars 20g
Protein 4g
Vitamin C 1.2mg 6%
Calcium 70.7mg 5%
Iron 1.3mg 7%
Potassium 130mg 3%
Folate, total 44.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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