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Banana Coconut Cake

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

12 ServingsPrep: 30 min. Bake: 25 min. + cooling

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

In a 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

2 of 2

Banana Coconut Cake (continued)

Directions (continued)

buttermilk. Mix well. Stir in pecans if desired. Pour into two
greased and floured 9-in. round baking pans. Sprinkle each with
coconut.
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.
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.

Nutrition Facts: 1 serving (1 piece) equals 589 calories, 32 g fat (13 g saturated fat), 58 mg cholesterol, 373 mg sodium, 72 g carbohydrate, 1 g fiber, 4 g protein.