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Banana Layer Cake With Fluffy Southern Frosting

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Four layers of moist banana cake wrapped in fluffy marshmallow like meringue frosting is bound to make a statement. Add a little coconut to mix to make it extra special and this star-spangled cake is perfect for a party!

Wedge of 4 layer banana cake with fluffy white frosting and coconut on blue plate, ready to eat.

Layer after layer of moist banana cake enrobed in fluffy white frosting.  This cake is ready to make a statement at your next party.  It feeds a crowd and is a feast for your eyes as well.

This is another great from Maida Heatter’s Cake Book.  I baked 12 recipes from the book with a blogging group I was in, The Cake Slice bakers.

Every recipe I made from the book was wonderful, and this cake was no exception.  So I thought I should revisit the recipe, update the pictures, the post and include a printable recipe card for you.

Since this recipe was originally posted in 2016, I figured most of you haven’t seen it.  Those of you who did see it the first time have probably forgotten about it.

slice of banana cake with four layers, fluffy white icing and coconut.

Those of us who were lucky enough to try it definitely haven’t forgotten about it, as it is a stunner.  It was also the cake that created a rare occasion when my husband took the last remaining bit, still on the cake stand, and went after it with his fork.

He would usually rather eat more dinner than save room for more dessert. So seeing him tackle the cake right off the pedestal cake stand was really a site to behold!

close up of slice of star spangled banana cake with colorful napkin and fork.

 When I read the description of the frosting for this Star-Spangled Banana Cake, I knew I had to make it.  The cake sounded good.

Any time there are four layers of cake, it is sure to make a statement.  But it was the GALLON of fluffy frosting that really caught my attention.

stand mixer running with bowl absolutely full of bright white fluffy frosting.

The cake itself was pretty straight forward.  It came together easily and turned out of the pans easily.

Honestly we have been so spoiled with Di’s Banana Cake, that it had a lot to live up to.  This cake is a lot like a banana bread baked in 4 round cakes.  

It is moist and flavorful and all of those layers make for a stunning presentation.  The bright white frosting really helps to delineate between the layers and set them all apart.

slice of layered banana cake with fluffy white meringue frosting and coconut.

The highlight of this recipe for me was making the frosting.  It is always fun to try something so different than what you normally make.

When I read through the instructions and saw that she said this frosting had to be made in at least a 4 quart mixer and even then it might go over the edge if you weren’t careful I knew this was the one for me.

I LOVE frosting and any excuse to use a whole gallon of the fluffy stuff on a cake is a good one for me.  The recipe was slightly intimidating as it started with a hot sugar syrup and whipped egg whites, but it really came together easily.

layered banana cake on stand with slice of cake served in front of it.

 It did completely fill my mixer bowl, but luckily I didn’t ever really have to reduce the speed to keep it in.  It was so fluffy and a little tacky.

 It held its shape perfectly.  I would suggest getting it how you want it right away though, it gets even stickier as it sits.

This cake definitely needs a party.  If you love layered cakes, you might also like my maple syrup and pecan layer cake or Southern Caramel Cake.

More Cake Recipes to Try:

Haleakala Cake
This Haleakala cake is so good. Two layers of soft white cake, a TON of pineapple filling and a white fluffy cloud of frosting. A little toasted coconut on top helps transport you to the tropics. It is a winner of a cake that will be requested time and again!
Get the Recipe
Haleakala cake with fluffy white frosting and toasted coconut.
Lemon Velvet Cake
This velvety lemon cake is super easy to make. Because it is made with oil instead of butter, there is no waiting for ingredients to come to room temperature. Plus the resulting texture is light and airy with a moist crumb. It is perfect with lemon buttercream or lemon cream cheese frosting.
Get the Recipe
Lifting the first slice of lemon velvet cake off the cake plate showing the two layers of pale yellow cake with plenty of yellow lemon buttercream.
Wedge of 4 layer banana cake with fluffy white frosting and coconut on blue plate, ready to eat.

Star-Spangled Layered Banana Cake With Southern Fluffy White Frosting

Servings: 20 Servings
Author: Carlee
Four layers of moist banana cake wrapped in fluffy marshmallow like meringue frosting is bound to make a statement. Add a little coconut to mix to make it extra special and this star-spangled cake is perfect for a party!
4.91 from 11 ratings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


Banana Cake

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 oz butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups granulated sugar
  • 3 eggs
  • 5 large fully ripe bananas about 2 1/2 cups, mashed
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • Optional: 1 1/2 cups finely chopped pecans


  • 3 cups granulated sugar
  • cup light corn syrup
  • ¾ cup hot water
  • ¾ cup egg whites about 6 large egg whites, at room temperature
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 14 oz shredded coconut
Makes: 9inch round


Banana Cake

  • Adjust racks in your oven so that they roughly divide the oven into thirds. Preheat to 350 F and prepare 4 9-in round pans. I just used the baking spray with the flour in it, but use your preferred method.
  • In a medium mixing bowl, combine flour, baking powder and salt. Set aside.
    3 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
  • In your mixer, cream butter until light and fluffy. Add sugar and extracts, then mix until combined.
    6 oz butter, 1 teaspoon vanilla extract, 2 cups granulated sugar, ¼ teaspoon almond extract
  • Add eggs, one at a time mixing well after each addition.
    3 eggs
  • Lightly mash together the bananas and baking soda. Add to butter mixture and mix until combined.
    5 large fully ripe bananas, 1 teaspoon baking soda
  • Alternately add the flour mixture and the buttermilk mixture until completely added. Mix until just combined. Fold in pecans if using.
    ½ cup buttermilk, Optional: 1 1/2 cups finely chopped pecans
  • Divide the batter among the four prepared pans. The layer of batter in each pan will be thin. Smooth and place in oven so that no pan is directly over another.
  • Bake for 28-30 minutes or until the tops spring back when gently touched.
  • Invert and cool right side up on a wire rack.

Meringue Frosting

  • Prepare you mixer (it really does need to have at least a 4 quart bowl).
  • In a medium saucepan stir together sugar, corn syrup and water. Stirring frequently, heat mixture over medium heat until it comes to a full boil. Turn off heat.
    3 cups granulated sugar, ⅓ cup light corn syrup, ¾ cup hot water
  • In the mixer, beat egg whites until you have stiff peaks. Keep the mixer on high speed and slowly (and carefully!) pour hot sugar mixture into the egg whites. Stop occasionally to turn off the mixer and scrape the sides. You want to be sure it all gets mixed together. If the icing looks like it is going to grow out of the bowl, turn down the mixer speed a bit. (I did not have to do that, but it definitely filled my mixer bowl)
    ¾ cup egg whites
  • Once all of the sugar syrup is mixed in, add the salt, vanilla, and almond extract. Keep mixer on high (if possible) for about 15 minutes. You want the icing to hold a very stiff peak.
    1 pinch salt, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
  • To assemble, layer a cake round then a generous amount of frosting. Repeat until you place the last cake round on top. Ice the sides of the cake, then spread remaining icing over the top.
  • Using your hands, press coconut into the icing on the sides of the cake. Keep adding coconut until you reach your desired coverage.
    14 oz shredded coconut
  • Let cake sit at room temperature until ready to serve.
  • Maida suggest using a long sharp knife and a deep pitcher of hot water to cut the cake.


Serving: 1ServingCalories: 536kcalCarbohydrates: 88gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 46mgSodium: 330mgFiber: 4gSugar: 67g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Thursday 17th of October 2019

This is a beautiful cake and looks delicious!

Andrea Nine

Monday 14th of October 2019

I saw this cake on your Insta and smiled. Looks absolutely delightful!!


Thursday 17th of October 2019

=) Thank you!

Kelsie | the itsy-bitsy kitchen

Monday 14th of October 2019

I missed this the first time around so I'm glad you reposted. It looks incredible!


Thursday 17th of October 2019

It's a must make for sure!


Wednesday 3rd of February 2016

Oh my goodness, I think that looks like death by frosting! But a happy death. Thanks for sharing with the Blog Fair.


Wednesday 3rd of February 2016

Happy death indeed ;-) At least for me! Even my husband ate all the frosting and normally he would scrape some off.

Laurie - Country Link

Tuesday 2nd of February 2016

It does look good Carlee!! I am a frosting girl too and love to make it. Will be adding this one to the recipe box. Thanks for joining us at the February Country Fair Blog Party! Laurie - Country Link


Tuesday 2nd of February 2016

Pile that frosting on as far as I'm concerned!