Banana Nut Coconut Cake

Ingridients

Banana Nut Coconut Cake:

1 1/2 cups white sugar

1/2 cup butter, softened

2 eggs

3 ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking soda

1/4 cup buttermilk

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup shredded coconut

Banana Nut Frosting:

1/2 cup butter, softened

4 cups confectioners' sugar

1 ripe banana, mashed

1 cup chopped pecans

1 cup shredded coconut

1 teaspoon vanilla extract

Directions

Prep 25 m

Cook 50 m

Ready In 2 h 45 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.

In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.

Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.

Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.

To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.