Banana Nut Coconut Cake

Banana Nut Coconut Cake

42
ETHELMERTZ 3

"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 servings 708 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

42
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

Might just be my oven, but 45 minutes is too much time to cook... probably would have been done by 35. What saved the cake for me was the frosting... very good!! A substitution I made that I t...

I love banana cake, and since I love coconut too, thought this would be a good recipe to try. The texture and taste of this "cake" is just like banana bread. I agree with the review posted 10/1...

excellent cake recipe! I made a few changes and it came out great! I cut the coconut and pecans to 3/4 cup, added an extra banana, used sour cream instead of buttermilk and used rum extract in...

I searched far and wide for something cake-like that involves pecans and wasn't hard to make. I came upon this recipe and although the cake was intended for my boyfriend, his whole family ate it...

Very good! My family gobbled it down. The only issue I had was my frosting came out too thin, but still, it was delicious. Next time I will use walnuts as they are more readily available than...

This was delicious! I subbed coconut milk for the buttermilk and it was delicious. I also only put a couple tbsp of the coconut since we're not big fans of the texture. I Also used a different f...