The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.
INGREDIENTS (for 2 servings):
- 1 1/2 cups white sugar
- 1 cup butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 tablespoons buttermilk
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
- 2 cups shredded coconut
- 4 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C), grease and flour two 9 inch round cake pans or one 9x13 inch pan.
Cream white sugar and 1/2 cup of the butter or margarine; add the eggs and 3 of the mashed bananas, mix well
Sift flour and soda; add to the creamed mixture alternately with buttermilk mixing well after each addition. Blend in 1 teaspoon of the vanilla. Fold in 1 cup of the pecans and 1 cup of the coconut. Pour batter into prepared pans.
Bake at 350 degrees (175 degrees C) for 45 to 50 minutes. Cool completely before frosting with Banana Nut Frosting.
To Make Frosting: Cream together 1/2 cup of the butter and 4 cups of confectioners' sugar until light and fluffy. Stir in 1 medium mashed banana, 1 cup pecans, 1 cup coconut, and 1 teaspoon vanilla, and mix well. Use to frost cake.