Banana Nut Coconut Cake Good Recipes

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Banana Nut Coconut Cake

"The melding of banana, coconut and pecans give this cake a unique flavor. Best if made an afternoon before serving."

Ingredients :

Banana Nut Coconut Cake:
1 half cups white sugar
1/2 cup butter, softened
2 eggs
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
Banana Nut Frosting:
half of cup butter, softened
four 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 ranges F (one hundred seventy five ranges C). Grease and flour 9-inch round cake pans or one 9x13-inch pan.
In a medium bowl, cream collectively white sugar and half of cup butter. Mix in eggs and 3 mashed bananas.
Sift together flour and baking soda in a separate bowl. Add to the creamed aggregate alternately with buttermilk, blending properly after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into organized pans.
Bake inside the preheated oven until a tester inserted inside the middle comes out smooth, about forty five mins. Cool completely on twine racks.
To Make Frosting: Cream collectively 1/2 cup butter and confectioners' sugar until 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 on your gradual cooker for simpler cleanup.

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