Banana coconut cake

12 servings

Ingredients

Quantity Ingredient
¾ cup Shortening
1½ cup Sugar
2 eaches Eggs
1 cup Banana -- mashed ripe
1 teaspoon Vanilla extract
2 cups Cake flour
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
½ cup Buttermilk
½ cup Pecans -- chopped optional
1 cup Coconut flakes
Butter Cream Frosting:
½ cup Shortening
½ cup Butter or margarine --
Softened
2 cups Confectioner's sugar
½ teaspoon Vanilla extract
½ teaspoon Coconut extract
1 dash Salt
¼ cup Evaporated milk

Directions

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.

Recipe By : Country Woman

Related recipes