COCONUT BANANA 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: 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

Ingredients

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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