Our latest recipe for Tuesdays with Dorie, comes from Dorie’s latest cookbook Dorie’s Anytime Cakes. I knew this cake was going to be polarizing as people have strong opinions about coconut and coffee flavors.
The cake is made with instant espresso powder, all-purpose and whole wheat flours, cinnamon, nutmeg, ripe bananas I used a very large one, coconut oil, sugar, egg, vanilla, and toasted unsweetened coconut. I baked the cake for the full 25 minutes and my toothpick came out clean but when I cut into the cake it looked not baked enough, the center was very soft.
I made the optional frosting but of course I don’t think frosting is optional 🙂 It is made with cream cheese, butter, vanilla, espresso powder, cinnamon, salt, and confectioners’ sugar. It was great frosting but just a little too much, I would make a half a recipe if I make it again.
This cake delivered on flavor but the texture wasn’t right for me, I am not sure if it was my baking error. For my guests that did not like coconut and/or coffee flavors, my son included, I made Dorie’s Classic Chocolate Chip Cookies. To see what others thought head over to Tuesdays with Dorie.
CafeMomCooks 
Wow- you are spot on about how this cake should have had very polarizing opinions, given the ingredients. I think that the fact that I could not actually get my head around what on earth this combo of ingredients (nevermind the textures) might taste like left me a blank slate when trying it. I also had to bake the cake extra long but in part the fact that the whole thing looked so glossy it was throwing me off too lol. I was surprised at how much we enjoyed it – pleasantly surprised lol. And gold star for making the chocolate chip cookies for the non coconut crowd- always a winner !
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This was an odd combo of flavours on paper but the coffee flavour was not detectable at all so it really just tasted like a banana and coconut cake for me. It definitely needed more than 25 minutes to fully bake…. Yours looks great!
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