- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9×13-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.