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Banana Coconut Cake

 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.
Nutritional 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.