Banana Coconut Cake Recipe

Name: Banana Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 sweetened shredded coconut; 1/2 cup shortening; 1/2 cup butter, softened; 2 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon coconut extract; Pinch salt; 1/4 cup cold evaporated milk

Servings: persons

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 sweetened shredded coconut
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

1
In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes.
2
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. round baking pans. Sprinkle each with coconut.
3
Bake at 375u00b0 for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.
4
In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. 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.

1344

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup shortening, 1-1/2 cups sugar, 2 eggs, 1 cup mashed ripe bananas, and more.

Yes, Banana Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Coconut Cake

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