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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 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 flaked 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 |
Directions:
1. In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes.
2. 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.
3. 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.
4. 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. Yield: 12 servings.
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