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Banana coconut cake

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Ingredients/Components

sugar
eggs - 2 item
vanilla extract - 1 tsp
salt - 1/2 tsp
confectioners sugar - 2 c
buttermilk - 1/2 c
flaked coconut - 1 c
baking powder - 1 tsp
baking soda - 1 tsp
pinch of salt - 1 item
shortening - 3/4 c
butter or margarine, softened - 1/2 c
cake flour - 2 c
mashed, ripe bananas - 1 c
chopped pecans optional - 1/2 c
coconut extract - 1/2 tsp
cold evaporated milk - 1/4 c

How to make banana coconut cake:

Buttercream Frosting:1/2 c. shortening1/2 c. butter or margarine, softened2 c. confectioners sugar1/2 tsp. vanilla extract1/2 tsp. coconut extract pinch of salt1/4 c. cold evaporated milk In a mixing 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 2 greased and floured 9-inch cake pans. Sprinkle each with coconut. Bake at 375° for 25 to 30 minutes or until cake tests done; loosely cover with foil during last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.

In a mixing bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined. Beat on high for 5 minutes. Place 1 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-inch around top edge of cake, leaving coconut center showing. Yield: 12 servings.

Recipe categories: Desserts, Cakes, Bananas.

Rating:

Average rating: 4, total votes: 4

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