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TEST KITCHEN APPROVED

Banana Coconut Cake

Name: Banana Coconut Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 3/4 cup shortening; 1-1/2 cups sugar; 2 eggs; 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 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; Pinch salt; 1/4 cup cold evaporated milk

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 30 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Deanna Carruthers, Mossley, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

TEST KITCHEN APPROVED

Banana Coconut Cake

Contest Winner

8 Reviews Add your review

Yield:12 servings

Prep:30 min

Cook:25 min

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Ingredients

3/4 cup shortening
1-1/2 cups sugar
2 eggs
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 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
Pinch salt
1/4 cup cold evaporated milk

Text Ingredients

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Directions

1
In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes.

2
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. round baking pans. Sprinkle each with coconut.
3
Bake at 375° for 25-30 minutes or until a toothpick inserted in center comes out clean; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.
4
In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. 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.