Banana Coconut Cake
Total TimePrep: 30 min. Bake: 25 min. + cooling
My daughter won grand champion at Bell County Expo with this cake!
Fantastic cake but for a weight watcher its death by choice. Everybody loved the cake and asked for recipe.
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.
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.
The best Banana CAKE ever......not bread.
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.
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