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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I got this recipe from a good friend. I am not a big coconut fan....but I do love this one!!! Cindy Lynn's recipe for Evaporated Milk is the perfect amount of liquid needed for the topping Ingredients:
2 cups flour |
1 cup oatmeal |
2 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 cup shortening |
1 cup sugar |
2 eggs, beaten |
1 teaspoon vanilla |
1 1/2 cups bananas, ripe (3 - 5) |
3/4 cup buttermilk |
1/4 cup shortening |
3/4 cup brown sugar, lightly backed |
1/3 cup evaporated milk |
1 1/2 cups coconut |
3/4 cup walnuts |
Directions:
1. In a bowl, combine the flour, oatmeal, baking powder, salt, nutmeg and the shortening. Cream the shortening with the sugar and eggs.
2. Add the dry ingredients to the wet alternating with the banana and buttermilk. Spread into a 9 x 11 baking dish.
3. Bake in a 350 oven for 35 - 40 minutes.
4. Topping: Combine all the ingredients in a small saucepan. After the cake has cooked for 40 minutes, spread the topping over the cake. Broil with the oven door partially open for 2 minutes. Watch carefully as it could burn.
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