Banana Nut Coconut Cake

Banana Nut Coconut Cake

42
ETHELMERTZ 2

"The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving."

Ingredients

2 h 45 m {{adjustedServings}} servings 708 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 708 kcal
  • 35%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 99.3g
  • 32%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

42
  1. 49 Ratings

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Awesome! I made this the day before as suggested. Took to a bbq and it was gobbled up before all the other desserts and I got tons of compliments. This is dense and rich but oh so yummy. I cut t...

I am eating this right now and lemme tell you it really hits the spot! I followed the recipe exactly but instead of making a cake, i made cupcakes!!! Its moist, not too dense to be a cake (its m...

I will be making this recipie again.I do not normally like bananna cake but the coconut andnuts gave this a nice combination. I used walnuts .Next time i will be lowering the suger content.I fo...