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banana coconut cake

  • 12servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup Shortening

  2. 1 1/2 cup Sugar

  3. 2 eaches Eggs

  4. 1 cup Banana -- mashed ripe

  5. 1 teaspoon Vanilla extract

  6. 2 cups Cake flour

  7. 1 teaspoon Baking soda

  8. 1 teaspoon Baking powder

  9. 1/2 teaspoon Salt

  10. 1/2 cup Buttermilk

  11. 1/2 cup Pecans -- chopped optional

  12. 1 cup Coconut flakes

  13. Butter Cream Frosting:

  14. 1/2 cup Shortening

  15. 1/2 cup Butter or margarine --

  16. Softened 2 cups Confectioner's sugar

  17. 1/2 teaspoon Vanilla extract

  18. 1/2 teaspoon Coconut extract

  19. 1 dash Salt

  20. 1/4 cup Evaporated milk

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 min. Add bananas and vanilla; beat for 2 min. 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. cake pans. Sprinkle each with coconut. Bake at 375 deg. for 25 to 30 min. or until cake tests done; loosely cover with foil during the last 10 min. of baking. Cool in pans 15 min. before removing to a wire rack, coconut side up. In mixing bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 min. 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. Recipe By : Country Woman

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