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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
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    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 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

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 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.
Nutrition Facts
1 piece: 589 calories, 32g fat (13g saturated fat), 58mg cholesterol, 373mg sodium, 72g carbohydrate (50g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • karen
    Nov 21, 2017

    My daughter won grand champion at Bell County Expo with this cake!

  • lhangel
    Apr 11, 2017

    Fantastic cake but for a weight watcher its death by choice. Everybody loved the cake and asked for recipe.

  • lhmn8
    Feb 27, 2017

    I made this for my husband's birthday. I substituted 1/2 c coconut oil and 1/4 cup butter for the shortening and used all butter in the frosting. It was delicious, easy and such a pretty cake.

  • hmschoolheidi
    Dec 7, 2016

    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.

  • BakinGymnast
    Oct 7, 2012

    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!

  • cffood
    Jul 14, 2012

    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.

  • sunbinder
    Jul 9, 2011

    The best Banana CAKE ever......not bread.

  • ViolaB
    Mar 10, 2011

    MUST TRY, but wondering, would this work well using a 9x13 pan? Has anyone tried?

  • CADYANNE
    Mar 9, 2011

    A very moist delicately accented with a touch of coconut. I look forward to making it again.

  • Carol Bishop
    Mar 9, 2009

    No comment left