Whipped Cream Banana Nut Coconut Cake Recipes

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.

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.

Steps:

• Heat oven to 350*.
• Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
• Measure all ingredients except frosting into large mixing bowl.
• Blend 1/2 on low speed, scaping bowl constantly.
• Beat 3 minutes on high speed scraping bowl occasionally.
• Pour batter into pan (s).
• Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
• Cool.
• Before serving frost cake with whip cream frosting, and garnish with banana slices.
• WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
• sugar.
• Fold in 1 tsp vanilla.
• Yields 2 cups.

Steps:

• Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Spray a 10-inch angel food cake pan with non-stick cooking spray.
• In a small bowl stir the whipping cream with lemon juice, and let stand until cream curdles.
• In a large mixing bowl cream butter with sugar for about 5 minutes until light and fluffy.
• Add in eggs one at a time, mixing well after each addition.
• Add in vanilla, rum and banana puree; mix until well combined.
• Mix in the cream and the dry ingredients gently using a wooden spoon (do not beat with electric mixer).
• Mix in chopped nuts.
• Spoon batter into prepared baking pan.
• Sprinkle top with coconut (do not mix in).
• Bake for about 70-80 minutes, or until cake tests done.
• Cool 10 minutes, then invert onto a serving platter.
• Drizzle with melted chocolate.