Banana Cappuccino Cake

Ingredients

• 3 tablespoons instant espresso powder
• 1 tablespoon very hot water
• 1¼ cups (170 g) all-purpose flour
• ½ cup (68 g) whole-wheat flour
• 2 teaspoons ground cinnamon, or 1 teaspoon cinnamon plus ½ teaspoon ground cardamom
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly grated nutmeg
• 2 to 3 very ripe medium bananas, peeled (1¼ to 1½ cups mashed)
• ⅓ cup (79 g) coconut oil, melted and cooled to room temperature
• ¾ cup (150 g) granulated sugar
• 1 large egg, at room temperature and lightly beaten
• 1½ teaspoons pure vanilla extract
• ¾ cup (90 g) toasted shredded coconut, sweetened or unsweetened
• 4 ounces (113 g) cream cheese, at room temperature, for the optional frosting
• 8 tablespoons (4 oz/113 g) unsalted butter, at room temperature, for the optional frosting
• 1½ teaspoons pure vanilla extract, for the frosting
• 1 teaspoon instant espresso powder, for the frosting
• ¼ teaspoon ground cinnamon, for the frosting
• ¼ teaspoon fine sea salt, for the frosting
• 2 cups (240 g) confectioners’ sugar, sifted if lumpy

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch round cake pan with baking spray, or butter and flour it. Line the bottom with parchment for easy release.
2. Stir the espresso powder and very hot water together in a small bowl until dissolved. Set aside to cool slightly.
3. In a medium bowl, whisk the all-purpose flour, whole-wheat flour, cinnamon or cinnamon-cardamom mixture, baking soda, salt, and nutmeg.
4. In a large bowl, mash the bananas until mostly smooth; you should have 1¼ to 1½ cups. Stir in the melted coconut oil. Add the sugar, beaten egg, espresso mixture, and vanilla one at a time, mixing thoroughly after each addition.
5. Add half of the dry ingredients and gently stir-fold until nearly combined. Add the remaining dry ingredients and mix only until no dry streaks remain. Fold in the toasted coconut. The batter will be thick, lumpy, and fragrant.
6. Spread the batter evenly in the prepared pan. Bake for 23 to 25 minutes, until the cake is deep golden brown, springs back when lightly touched, pulls slightly from the sides, and a tester inserted in the center comes out clean.
7. Cool in the pan on a rack for 5 minutes. Run a thin knife around the edge, turn the cake out onto the rack, remove the parchment, and cool completely before frosting.
8. For the optional frosting, beat the cream cheese and butter together on medium speed until completely smooth. Beat in the vanilla, espresso powder, cinnamon, and salt. Add the confectioners’ sugar gradually on low speed, then beat on medium until light and spreadable.
9. Set the cooled cake on a serving plate and spread the frosting in generous swoops over the top. Finish with extra toasted coconut or a light dusting of cinnamon, if desired, and cut into 8 to 10 slices.