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Ingredients
| granulated sugar: 1 1/2 cups |
| salted butter: 1/2 cup (softened) |
| eggs: 2 |
| bananas: 3 (ripe//mashed) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| buttermilk: 1/4 cup |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
| coconuts (shredded): 1 cup |
| salted butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 4 cups |
| bananas: 1 (ripe//mashed) |
| pecans (chopped): 1 cup |
| coconuts (shredded): 1 cup |
| vanilla extract: 1 tsp |
Banana Nut Coconut Cake
Credit: AllRecipes
User rating:
"The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving."
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Prep Time
25 min -
Cook Time
50 min -
Servings
24 serving(s)
Tags
Directions
- 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 45 to 50 minutes in the preheated oven. Cool completely before frosting with Banana Nut Frosting.
- To Make Frosting: Cream together 1/2 cup butter and 4 cups confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla. Use to frost cake.