Coffee Coconut Banana Bread Cake

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Use coconut oil or softened butter to grease a 9-inch round cake pan. Cover the bottom of the pan with a parchment or silicone circle.

Toast the coconut: Place 1/2 cup of the coconut flakes on a baking sheet (set aside the remaining coconut). Slide it into the oven and bake until toasted, 7 to 10 minutes. Keep an eye on it—it can go from white to burned in a flash—and stir it a couple of times so that it toasts evenly. Set aside to cool while you mix the batter.

Combine the espresso, banana, and coconut oil: Dissolve the instant espresso in the hot water. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted coconut oil.

Add the remaining cake ingredients: One by one, mix in the cinnamon, cloves, baking soda, and salt. Stir in the sugar, beaten egg, dissolved espresso powder, and vanilla extract. Mix in the flour just until combined followed by the toasted and untoasted coconut.

Bake and cool: Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick or wooden skewer inserted into the center comes out clean, 23 to 27 minutes at 350°F (175 C). Remove from oven and let cool in the pan for 5 minutes. Turn the pan over onto a cooling rack, lift off the pan, remove the paper or silicone circle, and then invert the cake. Let cool completely before frosting.

Make the frosting: Beat all of the frosting ingredients (softened cream cheese, softened butter, powdered sugar, espresso powder, vanilla, cinnamon, and salt) together with an electric mixer on low until combined, then on medium speed until smooth and velvety.

Frost the cake: Spread the frosting over the cake using a small icing spatula, a butter knife, or a spoon. If you'd like, frost the sides—there's plenty of frosting. Sprinkle the toasted coconut over top if you're using it.