BANANA COCONUT CAKE RECIPE RECIPES

BANANA NUT COCONUT CAKE RECIPE | ALLRECIPES

Banana Nut Coconut Cake Recipe | Allrecipes image

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

Provided by ETHELMERTZ

Categories Desserts Fruit Desserts Banana Dessert Recipes

Total Time 2 hours 45 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 1 9-inch layer cake

Number Of Ingredients 16

Ingredients

1?½ cups white sugar
½ cup butter, softened
2 eggs
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
½ cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Nutrition Facts : Calories 708.1 calories, CarbohydrateContent 99.3 g, CholesterolContent 71.9 mg, FatContent 34.3 g, FiberContent 4.7 g, ProteinContent 6.2 g, SaturatedFatContent 14.6 g, SodiumContent 267.3 mg, SugarContent 74.7 g

BANANA COCONUT CAKE RECIPE - BAKING.FOOD.COM

Banana Coconut Cake Recipe - Baking.Food.com image

My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Leeanna Vidaurri, Corps de Ballet.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1 cup sugar
3 eggs
1 cup mashed ripe banana
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grated coconut
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger

Steps:

In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
Grease and flour a 9" tube pan.
Cream butter and sugar. Beat in eggs, 1 at a time.
Add bananas, buttermilk and vanilla.
Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
Bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 373.2, FatContent 13.8, SaturatedFatContent 8.9, CholesterolContent 80.7, SodiumContent 399.3, CarbohydrateContent 57.8, FiberContent 2, SugarContent 33.6, ProteinContent 5.8

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