- 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 sweetened shredded 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
- 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 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.
Reviews forBanana Coconut Cake
"My daughter won grand champion at Bell County Expo with this cake!"
"I thought this was very good. I followed another's suggestion to use 3 eggs. It was moist, the frosting was yummy (I didn't have coconut extract or evaporated milk. Doubled the vanilla and used heavy whipping cream). I'll be making this again."
"One of the best banana cakes I have ever made! I mixed some of the coconut into the cake batter itself, and it was delicious! The coconut really goes so well with the banana. Even my dad, who claimed he hates coconut, loved this cake! I didn't have any coconut extract, so I just mixed a bit of coconut into the frosting and it worked just fine. The frosting is the perfect amount; not too much, but just enough. :) The only thing I will try next time is adding an additional egg to the cake batter; it was a little too soft and could have used an egg to firm up the texture a bit. Other than that, fantastic!"
"I made it as a 9 x 13 sheet cake and piped the icing in diagonal lines across the top, so you could still see the coconut. It looked great and everyone loved it."
"MUST TRY, but wondering, would this work well using a 9x13 pan? Has anyone tried?"
"A very moist delicately accented with a touch of coconut. I look forward to making it again."