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Banana & Coconut cakes Recipes

Thanks, loof, for sharing this outstanding cake!!


By Editorial Team 


WOW!!! This cake is outstanding! The only change I made was to add a light layer of pecans in the middle struesel layer. The pan I used was a sunflower type hole-less bundt pan, which looks lovely! A couple of notes... Next time I make it I will put last struesel layer in first (rather than last), meaning it will show on the top of the cake! I used unsweetened coconut, which worked out perfectly. Thanks, loof, for sharing this outstanding cake!!

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Makes:

12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

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
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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 cake tests done; 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.
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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. Yield: 12 servings.

Nutritional Facts

1 piece: 589 calories, 32g fat (13g saturated fat), 58mg cholesterol, 373mg sodium, 72g carbohydrate (50g sugars, 1g fiber), 4g protein.

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Cake Magazine: Banana & Coconut cakes Recipes
Banana & Coconut cakes Recipes
Thanks, loof, for sharing this outstanding cake!!
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