8 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugars, allspice, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Step 3

Combine remaining flour mixture, baking powder, and baking soda; add banana, milk, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Ratings & Reviews

MJBrown's Review

March 20, 2010
Everyone seems to love this cake, even those who do not like coconut! Always moist and full of flavor. I would probably not serve it for a special occasion, but have often served it to friends and family when serving lunch or hosting a mid morning coffee/tea. Note about cooking time: mine is always done about 5 minutes before the suggested amount of cooking time.

NutsinNormal's Review

October 02, 2009
This cake is nothing fancy, but such an enjoyable departure from banana bread! I doubled the recipe (because I knew it would be good!) and baked in a 9 x 13" pan, with a great outcome. I'm having a very hard time staying out of it!