Moist Banana Coconut Cake with Buttercream Frosting
Indulge in the moist and flavorful Banana Coconut Cake, featuring a tender crumb and sweet coconut topping. This decadent dessert is crowned with a rich and creamy buttercream frosting, creating a delightful balance of flavors and textures.
Instructions
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1
Preheat oven to 375°F. Cream the shortening and sugar until light and fluffy. Add the eggs and beat for 2 minutes. Stir in the mashed bananas and vanilla extract.
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2
In a separate bowl, combine the dry ingredients: cake flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the chopped pecans (if using) and 1 cup of sweetened shredded coconut.
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3
Divide the batter evenly between two greased and floured 9-inch round baking pans. Sprinkle the remaining coconut over the top of the batter. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Loosely cover the cakes with foil during the last 10 minutes of baking to prevent excessive browning. Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack, coconut side up.
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4
To make the buttercream frosting, cream the shortening and butter in a large bowl. Add the confectioners' sugar, vanilla extract, coconut extract, and a pinch of salt. Mix on low speed until combined, then beat on high speed for 5 minutes until light and fluffy. Place one cake layer, coconut side down, on a serving plate. Spread some of the buttercream frosting over the top. Top with the second cake layer, coconut side up. Frost the sides and 1 inch around the top edge of the cake, leaving the coconut center exposed.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
