The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.
Banana Nut Coconut Cake
1 1/2 cups white sugar
1 cup butter, softened
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
1 Preheat oven to 350 degrees F (175 degrees C), grease and flour two 9 inch round cake pans or one 9×13 inch pan.
2 Cream white sugar and 1/2 cup of the butter or margarine; add the eggs and 3 of the mashed bananas, mix well
3 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.
4 Bake at 350 degrees (175 degrees C) for 45 to 50 minutes. Cool completely before frosting with Banana Nut Frosting.
5 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.