Banana Coconut Cake

By: Jan Crave

Ingredients:

  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, optional
  • 1 cup flaked coconut

Frosting

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups confectioner's sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • Pinch salt
  • 1/4 cup cold evaporated milk

Directions: Preheat oven to 375° F.  In a mixing bowl, cream shortening and sugar until fluffy.  Add eggs; beat for 2 minutes.  Add bananas and vanilla;  beat for 2 minutes.  In a small bowl, combine dry ingredients;  add to creamed mixture alternately with buttermilk.  Mix well.  Stir in pecans if desired.  Pour into 2 greased and floured 9 inch cake pans.  Sprinkle each with coconut.  Place pans in oven and bake for 25-30 minutes or until cake tests done;  loosely cover wtih foil during the last 10 minutes of baking.  Remove from oven and cool in pans 15 minutes before removing from pans to a wire rack, coconut side up.  In a medium mixing bowl, cream shortening and butter, add remaining frosting ingredients.  Mix on low until combined;  beat on high for 5 minutes.  On a cake plate, place cake layer, coconut side down, spread with some of the frosting.  Top with second layer, coconut side up, frost sides and 1 inch around top edge of cake, leaving coconut center showing.

 

Yield:  12 servings

blog comments powered by Disqus

<< Back to Recipes