The best delicious Banana Coconut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Coconut Cake recipe today!
Hello my friends, this Banana Coconut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Banana Coconut Cake is amazingly delicious, and addictive, everyone will be asking for more Banana Coconut Cake.
What Makes This Banana Coconut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Coconut Cake.
Ready to make this Banana Coconut Cake Recipe? Let’s do it!
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3/4 c Shortening 1 c Coconut flakes
1 1/2 c Sugar Butter Cream Frosting:
2 ea Eggs 1/2 c Shortening
1 c Banana — mashed ripe 1/2 c Butter or margarine —
1 ts Vanilla extract Softened
2 c Cake flour 2 c Confectioner’s sugar
1 ts Baking soda 1/2 ts Vanilla extract
1 ts Baking powder 1/2 ts Coconut extract
1/2 ts Salt 1 ds Salt
1/2 c Buttermilk 1/4 c Evaporated milk
1/2 c Pecans — chopped optional
In a mixing bowl, cream shortening and sugar until fluffy. Add eggs;
beat for 2 min. Add bananas and vanilla; beat for 2 min. Combine dry
ingredients; add to creamed mixture alternately with buttermilk. Mix
well. Stir in pecans if desired. Pour into two greased and floured 9
in. cake pans. Sprinkle each with coconut. Bake at 375 deg. for 25 to
30 min. or until cake tests done; loosely cover with foil during the
last 10 min. of baking. Cool in pans 15 min. before removing to a
wire rack, coconut side up. In mixing bowl, cream shortening and
butter. Add remaining frosting ingredients. Mix on low until
combined; beat on high for 5 min. Place one cake layer, coconut side
down, on a cake plate; spread with some of the frosting. Top with
second layer, coconut side up; frost sides and 1 in. around top edge
of cake, leaving coconut center showing. Yield: 12 servings.
Yields
12 servings
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