Banana, Coconut Cake

Print

Banana, Coconut Cake

Ingredients:

Directions:

Preheat oven to 325 degrees.

Cream sugar, coconut oil, eggs, and vanilla with mixer until fluffy. Sir in dry ingredients alternately with buttermilk and bananas. Stir in nuts and coconut. Pour into 13 x 9-inch pan or two 9-inch cake pans that have been greased with coconut oil and floured.

Bake approximately 40 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack(s).

Fill and frost top of cake with icing below.

Icing

Ingredients:

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Mix sugar, butter, cream, and egg yolks in a saucepan. Cook over medium-low heat stirring until thickened, about 10–12 minutes. Stir in vanilla, coconut, and pecans. Beat until spreading consistency. This icing is also good on chocolate cake.

Recipe submitted by Becky, Oklahoma City, OK

Submit your recipe here!


Related Posts

Pumpkin-Coconut Squares

Pumpkin-Coconut Squares

These creamy, pumpkin squares are made with coconut flour, Coconut Cream Concentrate, and coconut oil.

Amazing Coconut Pie

Amazing Coconut Pie

Whole sugar, eggs, and coconut oil combine to create this delicious pie.



Leave a Reply

Your email address will not be published. Required fields are marked *