Banana Nut Coconut Cake

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
  • 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


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.


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