Vegan Coconut-Banana Island Cake with Passionfruit Glaze

This Vegan Coconut-Banana Island Cake with Passionfruit Glaze is inspired by the captivating beauty and tropical abundance of Maré, the southernmost of New Caledonia’s Loyalty Islands.

In the far reaches of the South Pacific lies Maré, the southernmost of the Loyalty Islands and one of the jewels of New Caledonia, a French overseas territory known for its mosaic of cultures and stunning tropical landscapes.

Maré, or Nengone in the local language, is often described as a place of contrasts: rugged limestone cliffs give way to gentle turquoise lagoons, windswept shores meet lush groves of pines and coconut palms, and centuries-old Melanesian traditions continue to shape island life alongside contemporary French influences.

Maré is also a place of abundance: its soils support thriving family farms, and the island is particularly known for producing bananas and avocados, while coconut groves are common across the Loyalty Islands more broadly.

Visitors arriving during market season will find woven baskets overflowing with passionfruit, lychees, yams, and papayas—ingredients that appear in both everyday dishes and celebratory desserts.

Food on Maré is deeply connected to family, land, and the sea; it’s crafted slowly and deliberately, drawing from what the island itself offers.

In imagining a vegan cake inspired by Maré, we lean into the flavors that characterize the island’s tropical warmth and agricultural richness.

While there is no single “signature cake of Maré,” the ingredients common to island kitchens—coconut milk, banana, citrus zest, vanilla, and tropical fruits—lend themselves naturally to a tender, fragrant cake reflecting the calm rhythms of island life.

This dessert draws inspiration from the Maréan environment: the sweetness of coastal breezes, the lush greenery of fruit-bearing gardens, and the sunlit brightness of stone-fruit orchards.

It is simple but deeply aromatic, rustic yet elegant, and just indulgent enough to feel like a celebratory island treat.

Below is a recipe developed to echo these flavors: a Vegan Coconut-Banana Island Cake with Passionfruit Glaze, meant to evoke the tropical sweetness and gentle allure of Maré itself.

Table of Contents

Recipe: Vegan Coconut-Banana Island Cake with Passionfruit Glaze

Serves: 8–10
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total: About 1 hour
Recipe Cuisine: New Caledonian–Inspired Pacific Island Vegan
Recipe Keywords: Vegan Coconut-Banana Island Cake with Passionfruit Glaze, tropical vegan dessert, coconut banana cake, Maré Island recipe

Ingredients

For the Cake

1 ½ cups all-purpose flour
½ cup almond flour (or finely ground coconut flour blend)
1 cup coconut sugar (or brown sugar)
1 tsp baking soda
1 ½ tsp baking powder
½ tsp sea salt
1 tsp vanilla extract
Zest of 1 lime
2 large ripe bananas, mashed
1 cup full-fat coconut milk
⅓ cup melted coconut oil
1 tbsp apple cider vinegar

Optional Add-Ins for an Island Touch

¼ cup finely chopped candied ginger
½ cup crushed pineapple (drained)
Handful of shredded coconut

For the Passionfruit Glaze

Pulp of 2–3 fresh passionfruits (or ⅓ cup frozen pulp)
1 cup powdered sugar
1–2 tsp coconut milk, as needed
Pinch of lime zest

Instructions

1. Prepare the oven

Preheat your oven to 350°F (175°C). Grease an 8-inch (20-cm) round cake pan with a touch of coconut oil and line the base with parchment paper.

2. Mix the dry ingredients

In a large bowl, combine the all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Whisk until evenly incorporated.

3. Build the tropical flavor base

In a separate bowl, whisk together the mashed bananas, coconut milk, melted coconut oil, vanilla, and lime zest. Add the apple cider vinegar last—this will gently react with the baking soda to help the cake rise.

4. Combine wet and dry

Pour the wet mixture into the dry ingredients and mix until no dry pockets remain. If you’re adding pineapple, ginger, or shredded coconut, fold them in gently.

5. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the center springs back lightly and a toothpick comes out clean.

6. Make the glaze

Whisk together the passionfruit pulp and powdered sugar. Add a small splash of coconut milk if needed to reach a pourable consistency.

7. Cool and glaze

Allow the cake to cool for at least 20 minutes. Drizzle the passionfruit glaze generously over the top, letting it run down the sides like the golden light along Maré’s cliffs at sunset.

Serving Notes

This Vegan Coconut-Banana Island Cake with Passionfruit Glaze tastes wonderful warm or at room temperature, and its tropical flavors intensify overnight.

Serve with fresh fruit, coconut yogurt, or bright lime zest. For an authentic Maré-inspired pairing, enjoy it with fresh coconut water or a simple lemon-leaf infusion, two beverages commonly enjoyed across the Loyalty Islands.

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