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