Elements
Unique recipe makes 1 9-inch layer cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
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Banana Nut Coconut Cake:
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1 1/2 cups white sugar
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1/2 cup butter, softened
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2 eggs
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three ripe bananas, mashed
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2 cups all-function flour
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1 teaspoon baking soda
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1/four cup buttermilk
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1 teaspoon vanilla extract
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1 cup chopped pecans
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1 cup shredded coconut
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Banana Nut Frosting:
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half cup butter, softened
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four cups confectioners’ sugar
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1 ripe banana, mashed
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1 cup chopped pecans
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1 cup shredded coconut
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1 teaspoon vanilla extract
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PREP
25 minutes
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COOK
50 minutes
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READY IN
2 hrs forty five minutes
Instructions
- Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour two 9-inch spherical cake pans or one 9×13-inch pan.
- In a medium bowl, cream collectively white sugar and 1/2 cup butter. Combine in eggs and three mashed bananas.
- Sift collectively flour and baking soda in a separate bowl. Add to the creamed combination alternately with buttermilk, mixing properly after every addition. Mix in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into ready pans.
- Bake within the preheated oven till a tester inserted within the middle comes out clear, about forty five minutes. Cool utterly on wire racks.
- To Make Frosting: Cream collectively half cup butter and confectioners’ sugar till mild and fluffy. Combine in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.
Vitamin
- Energy
- 708 kcal
- 35%
- Carbohydrates
- ninety nine.three g
- 32%
- Ldl cholesterol
- seventy six mg
- 25%
- Fats
- 34.three g
- fifty three%
- Fiber
- four.7 g
- 19%
- Protein
- 6.2 g
- 12%
- Sodium
- 267 mg
- eleven%
* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.
Recipe by ETHELMERTZ
“The melding of banana, coconut and pecans give this cake a singular taste. Greatest if made a day earlier than serving.”
