Banana, Coconut & Cacao Chip Cake

Imagine this – a light, spongey cake combining the sweet, tropical flavours of banana and coconut, dotted with chocolate chips and topped with a creamy topping. This may sound delicious but far too calorific and unhealthy to enjoy…Well, not this recipe! Gluten-free and containing natural ingredients, including Big Tree Farms organic and unrefined coconut sugar and nectar, you can indulge innocently in this cake – perfect for any occasion, or if you just fancy a slice of cake and eating it, guilt-free!



  • 1 cup coconut flour
  • 1 cup oats
  • 1 banana
  • 2 eggs
  • 1 tsp baking powder
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp Big Tree Farms coconut blossom nectar
  • 2 tbsp Big Tree Farms coconut palm sugar
  • ½ cup unsweetened dessicated coconut
  • 4 tbsp Big Tree Farms cacao nibs (unsweetened or sweetened – your choice!)

Topping: Quark or low-fat soft cheese, 2 tbsp Big Tree Farms coconut palm sugar, 1 tbsp cacao powder, a few more cacao nibs to decorate
Get baking!

  1. Preheat the oven to 190 degrees C and grease and line a loose-bottomed cake tin.
  2. This is so simple – simply put all of the cake ingredients apart from the dessicated coconut and cacao nibs in a blender and whizz up until smooth.
  3. Transfer to a bowl and gently fold in the coconut and nibs. Pour mixture into the tin, smooth out evenly and bake for 25-30 minutes, until risen and golden and a skewer comes out clean. Leave to cool.
  4. Mix together all of your topping ingredients until smooth and keep in the fridge until needed.
  5. When you’re ready to serve, remove the cake from the tin and spread the topping evenly over the top. Sprinkle over some cacao nibs and voila, a wonderfully moist, tasty cake to enjoy completely guilt-free!