Latest Dish Menu Banana Nut Coconut Cake :: The Best Recipes

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Banana Nut Coconut Cake

"The melding of banana, coconut and pecans deliver this cake a unique flavor. Best if made a day earlier than serving."

Ingredients :

Banana Nut Coconut Cake:
1 half of cups white sugar
half of cup butter, softened
2 eggs
three ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/four cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
Banana Nut Frosting:
half cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H45M

Preheat oven to 350 degrees F (175 stages C). Grease and flour 9-inch spherical cake pans or one 9x13-inch pan.
In a medium bowl, cream collectively white sugar and half cup butter. Mix in eggs and 3 mashed bananas.
Sift collectively flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing nicely after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
Bake inside the preheated oven until a tester inserted inside the center comes out clean, about forty five mins. Cool completely on cord racks.
To Make Frosting: Cream collectively 1/2 cup butter and confectioners' sugar till mild and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Notes :

Try the usage of a Reynolds® slow cooker liner in your gradual cooker for less difficult cleanup.

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