Banana Coconut Cake Recipe
Looking for a delightful tropical dessert? The banana coconut cake is the answer! It's a delightful blend of sweet and nutty flavors and simple to prepare. Various versions are available, including the classic banana and coconut and the more exotic Vietnamese banana cake.
Ingredients
- 3/4 cup shortening
- 1-1/2 cups sugar
- 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 1 cup sweetened shredded coconut
butter cream frosting:
- 1/2 cup shortening
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup cold evaporated milk
Instructions
- Start by whipping the shortening and sugar in a bowl until they're fluffy. Then, beat in the eggs for 2 minutes. Finally, incorporate the bananas and vanilla into the mix, and beat for an additional 2 minutes.
- Start by blending the dry ingredients and adding them alternately with buttermilk to the creamed mixture. Ensure a thorough mix, and if desired, incorporate pecans. Finally, transfer the batter into two greased and floured 9-inch round baking pans and top each with a generous sprinkle of coconut.
- To achieve the perfect cake, bake at 375°F for 25-30 minutes. During the final 10 minutes, loosely cover with foil. After baking, allow it to cool in the pans for 15 minutes before placing it on a wire rack with the coconut side up.
- Begin by creaming the shortening and butter in a bowl. Then, incorporate the remaining frosting ingredients, starting with low-speed mixing and progressing to high-speed for 5 minutes. Next, position the first cake layer on a cake plate with the coconut side down and generously apply a layer of frosting. Place the second layer, coconut side up, and proceed to frost the sides, leaving the coconut center visible.
