Banana Coconut Cake
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
YIELD: 12 servings.
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
Ingredients
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3/4 cup shortening
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1-1/2 cups sugar
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2 eggs
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1 cup mashed ripe bananas
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1 teaspoon vanilla extract
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2 cups cake flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup buttermilk
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1/2 cup chopped pecans, optional
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1 cup sweetened shredded coconut
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BUTTER CREAM FROSTING:
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1/2 cup shortening
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1/2 cup butter, softened
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2 cups confectioners' sugar
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1/2 teaspoon vanilla extract
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1/2 teaspoon coconut extract
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Pinch salt
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1/4 cup cold evaporated milk
Directions
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1.
In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes.
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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.
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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.
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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.
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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