banana nut coconut cake

banana nut coconut cake
  • Banana Nut Coconut Cake:
  • 1 1/2 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:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 ripe banana, mashed
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
  2. In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
  3. Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
  4. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
  5. To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

03/07/2017
banana nut coconut cake, recipe PT15M PT1H 5 455 calories

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