Martha's daughter Alexis loves to make this festive banana-coconut cake for special occasions. Martha prepared this cake on Martha Bakes, episode 504.


Read the full recipe after the video.

Recipe Summary



For the Cream Cheese Frosting
For the Colored Flaked Coconut


Instructions Checklist
  • With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

  • Place food coloring in a resealable plastic bag. Add coconut flakes. Shake bag to evenly coat coconut with food coloring. Use immediately.

  • Using a serrated knife, trim top of coconut cake to make level. Place coconut cake, trimmed side up, on a cake turntable or serving plate, and spread with about 2 cups frosting. Top with banana cake. Using an offset spatula, spread remaining frosting over entire cake. Sprinkle the top and sides with coconut. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.