BANANA COCONUT CAKE
Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. 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.
Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
COCONUT BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
BANANA COCONUT CAKE
Steps:
- Cake:
- Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled.
- Coconut Custard:
- Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator.
- To Assemble Cake:
- In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes.
BANANA CAKE WITH COCONUT FROSTING
Categories Fruit Dessert Bake Banana Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
- Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
- Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
- Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
- Make frosting while cake cools:
- Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
- Frost top of cooled cake and sprinkle with coconut.
BANANA-NUT BUNDT CAKE
June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA COCONUT CAKE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Leeanna Vidaurri, Corps de Ballet.
Provided by loof751
Categories Dessert
Time 1h5m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
- Grease and flour a 9" tube pan.
- Cream butter and sugar. Beat in eggs, 1 at a time.
- Add bananas, buttermilk and vanilla.
- Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
- Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
- Bake at 350 degrees for 50 minutes.
Nutrition Facts : Calories 373.2, Fat 13.8, SaturatedFat 8.9, Cholesterol 80.7, Sodium 399.3, Carbohydrate 57.8, Fiber 2, Sugar 33.6, Protein 5.8
BANANA NUT CAKE
I'm a pastor's wife, and it's so good to have something to serve when friends drop in unexpectedly. Because this banana nut cake can be frozen and also keeps well in the refrigerator, I try to have one on hand-just in case. -Gloria Barkley, Wilmington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add to flour mixture; stir just until moistened. Fold in nuts. , Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with whipped cream and additional bananas.Freeze option: Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 468 calories, Fat 26g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 268mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
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