-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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 12 Servings|
|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 %|
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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.
Calories per serving: 405
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