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Baking recipe · from the recipe book

Banana Coconut Sheet Cake with Mocha Filling

A moist, tender banana cake with a fudgy cocoa-espresso layer through the middle and a toasty, chewy coconut top.

Banana Coconut Sheet Cake with Mocha Filling

Ingredients

  • 4 medium450 gBananavery ripe, mashed
  • 2¼ cups280 gAll-purpose flour
  • ¾ cup150 gGranulated sugar
  • ½ cup115 gCanola oilplus a little for the pan
  • 2 large100 gEggsroom temperature
  • ½ cup (120 ml)120 gButtermilk, low-fatroom temperature
  • 2 tsp8 gVanilla extract
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • ¼ cup25 gUnsweetened cocoa powder
  • ⅓ cup packed70 gBrown sugarpacked
  • 1 shot30 gEspressocooled
  • ⅓ cup60 gSemisweet chocolate chips
  • ½ cup50 gSweetened shredded coconut

Steps

  1. Preheat the oven to 350°F (175°C). Lightly brush a 9x13-inch pan with about 1 teaspoon of the canola oil and line the bottom with parchment; keep the rest of the canola oil for the batter.
  2. Make the mocha filling first: in a small bowl, stir the unsweetened cocoa powder, brown sugar and cooled espresso into a thick, glossy paste, then stir in the chocolate chips. Set aside.
  3. In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.
  4. In a large bowl, whisk the granulated sugar, the remaining canola oil and the eggs until smooth and slightly thickened. Whisk in the mashed banana, buttermilk and vanilla.
  5. Fold the flour mixture into the banana mixture just until no dry streaks remain.
  6. Spread half of the batter evenly in the pan. Dollop the mocha filling over it and gently spread it into a thin layer, leaving a small border.
  7. Spoon the remaining half of the batter over the filling and smooth it to cover. Scatter the shredded coconut evenly over the top.
  8. Bake for 35 to 40 minutes, until the coconut is golden and a toothpick in the cake (not a pocket of filling) comes out clean. Tent with foil if the coconut browns too fast.
  9. Cool the cake in the pan on a rack for at least 1 hour so the filling sets, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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