Print Options

 
 
 Print
Banana Coconut Cake Recipe

Banana Coconut Cake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:12 servings

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.

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.