Boozy German Coconut Banana Cake

Boozy German Coconut Banana Cake | All that's Jas

You will fall in love with this boozy coconut banana cake because not only is it exceptionally decadent, but it’s the cake that solves all problems.

 

Decadent creamy German cake with coconut, banana, rum, and chocolate is the perfect treat for a special occasion.

Not overly sweet, this German-style cake yields layers of different textures and it’s unlike any other cake you might get at your Wal-Mart bakery. I love German cakes because they’re simple enough yet super delicious, like this Bavarian apple cheesecake and gluten-free strawberry-oatmeal cake.

 

Wouldn’t you want a special cake for Valentine’s Day? Have no date? No worries, I just told you it solves all problems. It is so delicious, you’ll be happy you don’t have to share it with anyone. My husband wasn’t thrilled when I told him that the cake I’m testing for Valentine’s Day is made with coconut. He doesn’t like the gritty coconut texture, he said. But then he ate most of the cake by himself. It’s that good. He wanted you to know.

 

I adapted the recipe from an old German cooking magazine Tina. When I got to the coconut filling section, I was a bit leery that it didn’t call for any butter.  Although supple, the filling doesn’t fall apart.

 

The crust of this yummy cake is like a soft cookie topped with coconut rum filling, covered with creamy banana slices and drizzled with chocolate. Fall.In.Love.

 

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Boozy Coconut Banana Cake Recipe

Decadent creamy #German #cake with coconut, banana, rum, and #chocolate is the perfect #treat for a special occasion. #dessert #ValentinesDay Click To Tweet

 

Coconut banana rum chocolate cake

 

INGREDIENTS:

For the crust

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 egg
  • A pinch of salt
  • 8 tablespoons butter (1 stick or 1/2 cup), at room temperature

For the filling

  • 1 cup milk
  • 1 ¼ cup sugar
  • 4 eggs
  • 1 ½ cup desiccated coconut
  • 6 tablespoons spiced rum

For the topping

  • 4 large bananas
  • 5 tablespoons lemon juice
  • 8 oz. dark chocolate, chopped
  • 1 cup heavy cream
  • 1 heaping tablespoon coconut oil or butter
  • 2 tablespoons spiced rum

For the almond brittle garnish (optional)

  • 2 tablespoons sugar
  • ¼ cup finely chopped almonds
  • ¼ teaspoon butter

 

~ Free Tip ~

  • Use coconut or almond milk for extra added flavor.
  • For the alcohol-free cake, replace the rum with milk in the filling and with heavy cream in the chocolate topping.

 

ESSENTIALS

for Boozy German Coconut Banana Cake


 

DIRECTIONS:

For the crust

  1. In a large mixing bowl, knead together the flour, sugar, egg, salt, and butter until soft dough forms. It should not be sticky. Add more flour if necessary.
  2. With a rolling pin, roll the dough out directly on the bottom of a 10-inch springform (enter this giveaway for a chance to win one plus more baking supplies – ends 1/31/18) or press down with your hands. Put back the springform side and secure the latch.
  3. Cool in a freezer for 10-15 minutes or in a refrigerator for 30 minutes.
  4. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
  5. Place the springform on a cookie sheet to catch any grease and bake the crust for 15 minutes. Cool on wire rack.

For the filling

  1. In a non-stick pan, mix together the milk, sugar, eggs, and coconut. Simmer over medium-low heat, stirring constantly, until the mixture thickens to polenta or grits-like consistency.
  2. Remove from the heat and stir in rum. Let the filling cool, and then pour evenly over the crust.

For the topping

  1. Slice bananas and sprinkle with lemon juice. Layer the banana slices over the filling. Some overlapping is ok.
  2. In a small saucepan, heat together the heavy cream and coconut oil. Remove from heat and add chocolate pieces. Let it sit about 5 minutes then whisk until all chocolate has melted. Mix in rum. Let cool until it slightly thickens to ganache-like consistency (otherwise the chocolate is going to run down the sides of the cake).
  3. Pour the chocolate over bananas and refrigerate the cake for at least three hours.
  4. Garnish with whipped cream and almond brittle if desired.

For the almond brittle garnish (optional)

  1. In a small non-stick skillet, heat the sugar until caramelized. Mix in the butter and almonds.
  2. Spread on lightly greased aluminum foil to cool. Use leftover brittle to top smoothie bowls, ice creams, or parfaits.

 

step by step coconut banana cake from Tina magazine

Step by step pictures from Tina magazine

 

Delicious creamy slice of German coconut banana cake

5 from 5 votes
Boozy German Coconut Banana Cake recipe
Boozy German Coconut Banana Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
2 hrs
 
Decadent creamy German cake with coconut, banana, rum, and chocolate is the perfect treat for a special occasion.
Course: Dessert
Cuisine: German
Servings: 8
Author: Jas
Ingredients
For the crust
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 egg
  • A pinch of salt
  • 8 tablespoons butter 1 stick or 1/2 cup, at room temperature
For the filling
  • 1 cup milk
  • 1 ¼ cup sugar
  • 4 eggs
  • 1 ½ cup desiccated coconut
  • 6 tablespoons spiced rum
For the topping
  • 4 large bananas
  • 5 tablespoons lemon juice
  • 8 oz. dark chocolate chopped
  • 1 cup heavy cream
  • 1 heaping tablespoon coconut oil or butter
  • 2 tablespoons spiced rum
For the almond brittle garnish (optional)
  • 2 tablespoons sugar
  • ¼ cup finely chopped almonds
  • ¼ teaspoon butter
Instructions
For the crust
  1. In a large mixing bowl, knead together the flour, sugar, egg, salt, and butter until soft dough forms. It should not be sticky. Add more flour if necessary.
  2. With a rolling pin, roll the dough out directly on the bottom of a 10-inch springform (enter this giveaway for a chance to win one plus more baking supplies - ends 1/31/18) or press down with your hands. Put back the springform side and secure the latch.
  3. Cool in a freezer for 10-15 minutes or in a refrigerator for 30 minutes.
  4. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
  5. Place the springform on a cookie sheet to catch any grease and bake the crust for 15 minutes. Cool on wire rack.
For the filling
  1. In a non-stick pan, mix together the milk, sugar, eggs, and coconut. Simmer over medium-low heat, stirring constantly, until the mixture thickens to polenta or grits-like consistency.
  2. Remove from the heat and stir in rum. Let the filling cool, and then pour evenly over the crust.
For the topping
  1. Slice bananas and sprinkle with lemon juice. Layer the banana slices over the filling. Some overlapping is ok.
  2. In a small saucepan, heat together the heavy cream and coconut oil. Remove from heat and add chocolate pieces. Let it sit about 5 minutes then whisk until all chocolate has melted. Mix in rum. Let cool until it slightly thickens to ganache-like consistency (otherwise the chocolate is going to run down the sides of the cake).
  3. Pour the chocolate over bananas and refrigerate the cake for at least three hours.
  4. Garnish with whipped cream and almond brittle if desired.
For the almond brittle garnish (optional)
  1. In a small non-stick skillet, heat the sugar until caramelized. Mix in the butter and almonds.
  2. Spread on lightly greased aluminum foil to cool. Use leftover brittle to top smoothie bowls, ice creams, or parfaits.
Recipe Notes

~ Free Tip ~

  • Use coconut or almond milk for extra added flavor.
  • For the alcohol-free cake, replace the rum with milk in the filling and with heavy cream in the chocolate topping.

Pin it now: Boozy German Coconut Banana Cake

This German cake made with coconut, banana, rum, and chocolate is a perfect treat for Valentine's Day or any other occasion. It is light, creamy and not too sweet. | allthatsjas.com |#cake #baking #ValentinesDay #sweetheartday #mothersday

Featured on: Fiesta Friday and The Cottage Market.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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35 Comment

  1. Reply
    Mrs Shoes
    January 23, 2018 at 2:36 pm

    You know you had me at boozy….

    1. Reply
      Jas
      January 24, 2018 at 4:12 pm

      I knew it, LOL!

  2. Reply
    Leanna
    January 23, 2018 at 8:08 pm

    You are an amazing baker. I always love every recipe you post. Pinning this one to go along with your hundred other recipes I think are wonderful.

    1. Reply
      Jas
      January 24, 2018 at 4:26 pm

      Oh, Leanna! That is super sweet of you to say. I don’t see myself as such. I don’t even really like baking – I only do because I love eating, lol. Thank you, though! 🙂

  3. Reply
    Beverly
    January 24, 2018 at 10:21 am

    I love this combination of flavors! What a delicious cake! And your cakes are always so pretty, too!

    1. Reply
      Jas
      January 24, 2018 at 4:29 pm

      The flavors are perfect together! Thank you, Beverly!

  4. Reply
    Healthy World Cuisine
    January 25, 2018 at 11:31 am

    Looks absolutely dreamy! I bet this cake is super moist too! Pinning, of course

    1. Reply
      Jas
      January 25, 2018 at 9:43 pm

      You’re right – it’s super creamy. Thanks, my dear! XO

  5. Reply
    Natalie A
    January 25, 2018 at 6:30 pm

    This looks heavenly! I can only imagine how great it tastes by looking at those photos! I pinned this recipe and I hope you make it! Thanks for sharing!

    1. Reply
      Jas
      January 25, 2018 at 9:50 pm

      Thank you, Natalie! I really appreciate it. XO

  6. Reply
    Kat @ Kat's 9 Lives
    January 26, 2018 at 9:12 am

    This looks decadent and delicious! Thanks for sharing!

    1. Reply
      Jas
      January 26, 2018 at 4:25 pm

      Thank you, Kat!

  7. Reply
    Jann Olson
    January 26, 2018 at 9:46 pm

    It looks decadent! Thanks for sharing with SYC.
    hugs,
    Jann

  8. Reply
    Michelle Leslie
    January 26, 2018 at 11:06 pm

    Oh My Word Jas, that looks and sounds so delicious my friend. And as luck would have it we bought some coconuts yesterday. Do you think freshly grated coconut flesh would work or do we need to wait for it to dry out a bit before I beg my daughter to make it for us?

    1. Reply
      Jas
      January 27, 2018 at 12:34 pm

      I honestly don’t know if fresh coconut would work. Perhaps if it’s finely grated and the amount is adjusted as it is already moist. Sorry, I’m no help here. 🙁

  9. Reply
    Helen at the Lazy Gastronome
    January 28, 2018 at 9:44 am

    I wish my husband liked coconut – this looks and sounds amazing! Thanks for sharing at the What’s for Dinner link up.

    1. Reply
      Jas
      January 28, 2018 at 10:30 pm

      His loss, Helen. LOL 😉 Thank you for stopping in.

  10. Reply
    Kelly @ Kelly Lynns Sweets and Treats
    January 28, 2018 at 12:46 pm

    You had me at boozy!!!! Thanks for linking up at Friday Frenzy Link Party! Pinned!!

    1. Reply
      Jas
      January 28, 2018 at 10:32 pm

      Haha. I’m glad we’re on the same page. 😉

  11. Reply
    Cristina pop
    January 28, 2018 at 4:45 pm

    I always wanted to make a boozy cake. But boozy and with bananas, sounds amazing.

    1. Reply
      Jas
      January 28, 2018 at 10:35 pm

      That’s what I said and I wasn’t disappointed, lol.

  12. Reply
    laura
    January 29, 2018 at 12:51 am

    WHAT?!? this thing is off the HOOK! Pinned it!! Thanks for sharing to the Friday Frenzy!

    1. Reply
      Jas
      January 29, 2018 at 7:22 pm

      Haha, Laura! 😀 I’m thrilled you like it. It was a hit in my house!

  13. Reply
    Miz Helen
    January 29, 2018 at 11:35 am

    Your Boozy Coconut Banana Cake will be delicious! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

    1. Reply
      Jas
      January 29, 2018 at 7:24 pm

      Thank you. Have a great week!

  14. Reply
    Sheri
    January 29, 2018 at 2:03 pm

    Yum! i want to make this now. Thanks for joining the To Grandma’s House We Go link party! Hope to see you next week.

    1. Reply
      Jas
      January 29, 2018 at 7:25 pm

      Thank you bunches! 🙂

  15. Reply
    Kim~madeinaday
    January 29, 2018 at 5:57 pm

    Looks fantastic! And boozy? Yes please! Thank you for sharing on Merry Monday! Hope to see ya next week!
    Kim

    1. Reply
      Jas
      January 29, 2018 at 7:26 pm

      Yes, boozy – the best kind, lol. Thanks, Kim!

  16. Reply
    Nina
    January 29, 2018 at 9:12 pm

    I love piña coladas so you had resold at boozy coconut! This recipe looks divine.

    1. Reply
      Jas
      January 29, 2018 at 10:19 pm

      Thank you, Nina! 😀

  17. Reply
    Jess
    January 30, 2018 at 9:51 am

    YUMMMM! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    1. Reply
      Jas
      January 30, 2018 at 9:42 pm

      Thank you, Jess!

  18. Reply
    Two Chicks and a Mom/Donna
    January 30, 2018 at 9:20 pm

    You have such great recipes! Thanks for sharing at Party in Your PJs!

    1. Reply
      Jas
      January 30, 2018 at 10:42 pm

      Thank you so much! It means a lot. 😀 XO

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)