BANANA PECAN CAKE WITH COCONUT FROSTING

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Banana Pecan Cake with Coconut Frosting image

One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

2/3 cup shortening
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2/3 cup chopped pecans
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
FROSTING:
6 tablespoons shortening
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners' sugar
3 to 5 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

Ka Value
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This cake is a keeper!


Safeer Bhai
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I'm so glad I found this recipe!


Estera Chitembo
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This cake was a hit at my party!


Riyad Chamok
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I highly recommend this cake!


Sami Sajjad
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The coconut frosting is the perfect finishing touch.


Karolina Stephens
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This cake is so moist and flavorful.


Zion Christopher
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I love the combination of banana and coconut.


Indra kamal Gurung
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This cake is perfect for a special occasion.


Elizabeth Harper
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I will definitely be making this cake again.


Celine Okonnaya
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This cake is a must-try!


Sunita Chaudhary
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I'm not usually a fan of banana cake, but this one was amazing!


The Lemon Tree
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This cake was so good, I ate two pieces!


Susan Islam mahin Mahin
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I highly recommend this cake!


Juanita Balie
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This cake is perfect for any occasion.


MD JAHANGIR ALOM KHA
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I've made this cake several times and it's always a crowd-pleaser.


Hina Tabasum
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This cake was a hit at my party! Everyone loved it.


Sardar Agha
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I love this cake! It's so moist and flavorful. The coconut frosting is the perfect finishing touch.


Tamiah Taylor
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This cake was easy to make and turned out great! I will definitely be making it again.


Emilee Charlie
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I made this cake for my family and they loved it! The cake was moist and flavorful, and the frosting was delicious.


Ms bahi Bahi
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This cake was absolutely delicious! The banana and pecan flavors were perfect together, and the coconut frosting was the perfect finishing touch. I will definitely be making this cake again soon.