Banana Pecan Coconut Cake with Butter Cream Frosting

By marlene

Ingredients

• 3/4 cup shortening
• 1/2 cup shortening
• 2 eggs
• 1 1/2 cup sugar
• 1/2 cup butter softened
• 2 cups confectioners sugar
• 1 cup mashed ripe banana
• 1/2 tsp vanilla extract
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 2 cups cake flour
• 1/4 cup cold evaporated milk
• 1 tsp baking soda
• Pinch of salt
• 1 tsp baking powder
• 1/2 cup pecan pieces toasted
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1 cup pecan pieces
• 2 cups flaked coconut

Preparation

Step 1

In a mixing bowl cream shortening and sugar until fluffy. Add eggs and beat for 2 minutes. Add bananas and vanilla. Beat for 2 minutes. Combine the dry ingredients and add to the creamed mixture alternately with the buttermilk. Mix well. Stir in 1 cup pecan pieces and 1 cup flaked coconut. Pour into 2 9 inch greased and floured pans. Sprinkle each with 1/2 cup of coconut, or more if desired. Bake at 375 for 25-30 minutes or until cake test done. Loosely cover with foil during the last 10 minutes of baking. Cool in pans for 10 minutes, then remove to a wire rack [coconut side up].
Butter cream frosting: Toast the 1/2 cup pecan pieces on a baking sheet in the oven. In a mixing bowl cream the shortening and butter. Add remaining frosting ingredients. Mix on low until combined, beat on high for 5 minutes. Place cake layer, coconut side down, on a cake plate, spread with some frosting. Top with second layer, coconut side up, frost sides and 1 inch around the top edge of cake [leaving coconut center showing]. Sprinkle toasted pecans pieces over coconut.