Banana Nut Coconut Cake recipe
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Ingredients
- 1 ½ cups white sugar ½ cup butter, softened 2 eggs 3 ripe bananas, mashed 2 cups all-purpose flour 1 teaspoon baking soda ¼ cup buttermilk 1 teaspoon vanilla extract 1 cup chopped pecans 1 cup shredded coconut ½ cup butter, softened 4 cups confectioners' sugar 1 ripe banana, mashed 1 cup chopped pecans 1 cup shredded coconut 1 teaspoon vanilla extract
Nutrition Info
- 708.1 caloriescarbohydrate: 99.3 gcholesterol: 71.9 mgfat: 34.3 gfiber: 4.7 gprotein: 6.2 gsaturatedFat: 14.6 gservingSize: -sodium: 267.3 mgsugar: 74.7 gtransFat: : -unsaturatedFat: : -
Directions Banana Nut Coconut Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well 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 in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.