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Banana Nut Coconut Cake
Banana Nut Coconut Cake
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
165 minutes
Irresistibly moist banana and coconut cake with crunchy pecans, topped with a delicious Banana Nut Frosting. Best when made ahead for optimal flavor.
Ingredients:
  • 2 eggs
  • 0.5 cup butter, softened
  • 1.5 cups white sugar
  • 3 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.25 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 4 cups confectioners' sugar
  • 1 ripe banana, mashed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prep your cake pans by generously greasing and flouring them.
  • In a medium bowl, cream together the sweet white sugar and creamy 1/2 cup butter until smooth. Then, gently mix in the eggs and luscious 3 mashed bananas until well combined.
  • In a separate bowl, combine flour and baking soda. Alternate adding this mixture with buttermilk to the creamed mixture, ensuring to mix well after each addition. Stir in 1 teaspoon of vanilla extract. Gently mix in 1 cup of pecans and 1 cup of coconut. Transfer batter into prepared pans.
  • Bake in the preheated oven for approximately 45 minutes or until a tester inserted in the center comes out clean. Allow it to cool completely on wire racks.
  • For the frosting, blend 1/2 cup of butter with confectioners' sugar until it's light and fluffy. Add in 1 medium mashed banana, 1 cup of pecans, 1 cup of coconut, and 1 teaspoon of vanilla.

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