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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 1 |
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The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving. Ingredients:
banana nut coconut cake |
1 1/2 cups white sugar |
1/2 cup butter, softened |
2 eggs |
3 ripe bananas, mashed |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 cup buttermilk |
1 teaspoon vanilla extract |
1 cup chopped pecans |
1 cup shredded coconut |
banana nut frosting |
1/2 cup butter, softened |
4 cups confectioners' sugar |
1 ripe banana, mashed |
1 cup chopped pecans |
1 cup shredded coconut |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
2. In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
3. 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.
4. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
5. 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.
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