Mmmmmmmm .... cake.
There's something about making a cake from scratch that makes me feel like I've arrived as a baker. Not that there's anything wrong with mix from a box cake, there's a time and a place, but scratch cake? That is legit. It's also especially gratifying when your cake comes out looking strikingly like the picture. So much so that you have to document your doppelganger of cake for the whole internet to see.
Check it. Hell yes.
Banana Coconut Cake3/4 cup shortening1 1/2 cup sugar2 eggs1 cup mashed ripe bananas1 tsp vanilla extract2 cups cake flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1/2 cup buttermilk1/2 cup pecans1 cup flaked coconut
Buttercream Frosting1/2 cup shortening1/2 cup butter, softened2 cups confectioner's sugar1/2 tsp vanilla extract1/2 tsp coconut extractpinch salt1/4 cup cold evaporated milk
In a large bowl, cream shortening and sugar until fluffy. Add eggs, beat for two minutes. Add bananas and vanilla, beat for two minutes. Combine dry ingredients in a separate bowl and mix well; add to creamed mixture, alternating with buttermilk. Mix well. Stir in pecans. Pour evenly into two greased 9-inch round cake pans. Sprinkle each with coconut.
Bake at 375 degrees for 25-30 minutes, or until a tester inserted in the center of the cakes comes out clean, loosely covering pans with foil in the last 10 minutes of baking to prevent coconut from burning. Cool in pans for 15 minutes, then remove to wire rack to cool completely. coconut side up.
Make butter cream frosting: cream shortening and butter until smooth. Add remaining frosting ingredients, beating on a low speed until combined, and then on high five minutes until fluffy. Place one cake layer, coconut side down, on a cake plate. Spread with a crumb coat of frosting, and then a thicker layer on top. Top with second cake, coconut side up. Spread sides and top edges of cake with remaining frosting, leaving coconut center exposed.
Adapted from Taste of Home.
I am not usually one for banana cake, but even I loved this one. Leftovers keep well in the fridge, but it's safe to say there won't be many. Only make this cake if you have a lot of ice-cold milk on hand to pair with it. Enjoy!