Banana Coconut Cake with Buttercream Frosting

Tea party cake I make for my little sister and her friends. Pinkie up!

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Name: Banana Coconut Cake with Buttercream Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: not set
Ingredients: 1 1/4 Cups Shortening; 1 1/2 cups Sugar; 2 Eggs; 1 cup Ripe bananas Mashed; 1 teaspoon Vanilla extract; 2 cups All purpose flour; 1 teaspoon Baking powder; 1 teaspoon Baking soda; 1/2 teaspoon Salt; 1/2 cup Buttermilk; 1 Cup Flaked coconut; 1/2 Cup Nuts Chopped (optional); 1/2 Cup Butter Softened; 2 Cups Powdered sugar; 1/2 teaspoon Coconut extract; 1/2 teaspoon Vanilla extract; 1 pinch Salt; 1/4 Cup Evaporated milk Cold

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INGREDIENTS

1 1/4 Cups Shortening
1 1/2 cups Sugar
2 Eggs
1 cup Ripe bananas ; Mashed
1 teaspoon Vanilla extract
2 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Buttermilk
1 Cup Flaked coconut
1/2 Cup Nuts ; Chopped (optional)
1/2 Cup Butter ; Softened
2 Cups Powdered sugar
1/2 teaspoon Coconut extract
1/2 teaspoon Vanilla extract
1 pinch Salt
1/4 Cup Evaporated milk ; Cold

Servings

INSTRUCTIONS

-In a bowl, cream 3/4 cup shortening and 1 and 1/2 cup sugar until fluffy. Add 2 eggs; beat for 2 minutes. Add 1 cup mashed ripe bananas and 1 teaspoon of vanilla extract; beat for 2 minutes.

-Combine dry ingredients (2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt); add to creamed mixture alternately with 1/2 cup buttermilk. Mix well. Stir in nuts if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut.

Bake at 375 degrees for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pan 15 minutes before removing to a wire rack, coconut side up.

- Butter Cream Frosting Directions

In a bowl, cream 1/2 cup shortening and 1/2 cup butter. Add remaining frosting ingredients (2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut extract, pinch of salt, 1/4 cup cold evaporated milk) 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.

NOTES

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Banana Coconut Cake with Buttercream Frosting

1 1/4 Cups Shortening
1 1/2 cups Sugar
2 Eggs
1 cup Ripe bananas Mashed
1 teaspoon Vanilla extract
2 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Buttermilk
1 Cup Flaked coconut
1/2 Cup Nuts Chopped (optional)
1/2 Cup Butter Softened
2 Cups Powdered sugar
1/2 teaspoon Coconut extract
1/2 teaspoon Vanilla extract
1 pinch Salt
1/4 Cup Evaporated milk Cold

-In a bowl, cream 3/4 cup shortening and 1 and 1/2 cup sugar until fluffy. Add 2 eggs; beat for 2 minutes. Add 1 cup mashed ripe bananas and 1 teaspoon of vanilla extract; beat for 2 minutes.
-Combine dry ingredients (2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt); add to creamed mixture alternately with 1/2 cup buttermilk. Mix well. Stir in nuts if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut.
Bake at 375 degrees for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pan 15 minutes before removing to a wire rack, coconut side up.
- Butter Cream Frosting Directions
In a bowl, cream 1/2 cup shortening and 1/2 cup butter. Add remaining frosting ingredients (2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut extract, pinch of salt, 1/4 cup cold evaporated milk)  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.

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 12 Servings

Calories: 405
Calories from Fat: 249 (61%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 12.9g	65 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 2.7g
Cholesterol 60.2mg		19 %
Sodium 6195.1mg		214 %
Potassium 227mg		6 %
Total Carbohydrate 35.5g		10 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 32.9g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 405

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