COCONUT BANANA CAKE RECIPES

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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

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

BANANA COCONUT CAKE RECIPE: HOW TO MAKE IT



Banana Coconut Cake Recipe: How to Make It image

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans, optional
1 cup sweetened shredded coconut
BUTTER CREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

Steps:

  • In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

Nutrition Facts : Calories 589 calories, FatContent 32g fat (13g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 373mg sodium, CarbohydrateContent 72g carbohydrate (50g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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