Banana Nut Coconut Cake You Have To Try

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Banana Nut Coconut Cake

"The melding of banana, coconut and pecans deliver this cake a completely unique flavor. Best if made an afternoon earlier than serving."

Ingredients :

Banana Nut Coconut Cake:
1 half cups white sugar
half cup butter, softened
2 eggs
three ripe bananas, mashed
2 cups all-reason flour
1 teaspoon baking soda
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
Banana Nut Frosting:
half cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H45M

Preheat oven to 350 tiers F (one hundred seventy five tiers C). Grease and flour nine-inch spherical cake pans or one 9x13-inch pan.
In a medium bowl, cream collectively white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
Sift collectively flour and baking soda in a separate bowl. Add to the creamed aggregate alternately with buttermilk, blending nicely after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into organized pans.
Bake inside the preheated oven till a tester inserted in the middle comes out clean, about forty five minutes. Cool completely on twine racks.
To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until mild and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Notes :

Try the use of a Reynolds® sluggish cooker liner to your sluggish cooker for less difficult cleanup.

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