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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 a day before serving."
Ingredients :
- Banana Nut Coconut Cake:
- 1 1/2 cups white sugar
- half of cup butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- 2 cups all-purpose 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 of 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 |
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- Preheat oven to 350 tiers F (a hundred seventy five ranges C). Grease and flour nine-inch spherical cake pans or one 9x13-inch pan.
- In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
- Sift together flour and baking soda in a separate bowl. Add to the creamed combination alternately with buttermilk, blending nicely after every addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
- Bake within the preheated oven until a tester inserted within the middle comes out easy, approximately 45 mins. Cool absolutely on cord racks.
- To Make Frosting: Cream together half of 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.
Notes :
- Try the use of a Reynolds® sluggish cooker liner for your slow cooker for less complicated cleanup.
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