Banana Lime Coconut Cake
Prep time: 
Cook time: 
Total time: 
  • Olive oil (or other) cooking spray
  • 1 cup all-purpose gluten-free flour blend
  • 1½ teaspoons baking soda
  • ½ teaspoon xanthan gum
  • Pinch salt
  • ½ cup coconut sugar
  • 2 tablespoons coconut oil
  • 1 ripe banana, mashed
  • 1 lime, zested and juiced
  • ⅔ cup coconut milk
  • 1 teaspoon vanilla extract
  • 4 cups water
  • Topping:
  • 1 lime, zested and juiced
  • 2 tablespoons coconut oil
  • ⅓ cup sweetened coconut
  • ⅓ cup chopped pecans
  • ¼ cup coconut sugar
  1. Spray Ninja baking pan insert with cooking spray.
  2. Sift together gluten-free flour, baking soda, xanthan gum and salt in a bowl.
  3. In another bowl mix together coconut oil and coconut sugar. Add in mashed banana, zest and juice from the first lime, coconut milk and vanilla. Whisk together until smooth.
  4. Add the wet ingredients to the dry ingredients. Stir until smooth.
  5. Pour the water in the bottom of the Ninja cooking system insert. Add the roasting rack and place the baking pan on top. Set the Ninja to Oven and the temperature to 375°F. Cover and bake for 40 minutes, until an inserted tester comes out clean.
  6. Remove the baking pan from the Ninja and let the cake sit for 10 minutes before removing from the baking pan.
  7. Discard water.
  8. Topping Instructions:
  9. Set Ninja to Stovetop - High. Add in coconut oil, lime juice and zest, coconut sugar, shredded coconut and chopped pecans. Stir and let it cook for about a minute or two.
  10. Spread the topping on the cake and let sit for an hour to cool and harden up.
Recipe by These Things I Love at