Coconut Walnut Banana Cream Cheese Cake Recipes

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BANANA NUT COCONUT CAKE



Banana Nut Coconut Cake image

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

Provided by ETHELMERTZ

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

1 ½ cups white sugar
½ cup butter, softened
2 eggs
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
½ cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 708.1 calories, Carbohydrate 99.3 g, Cholesterol 71.9 mg, Fat 34.3 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 14.6 g, Sodium 267.3 mg, Sugar 74.7 g

BANANA COCONUT CAKE



Banana Coconut Cake image

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans, optional
1 cup sweetened shredded coconut
BUTTER CREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

Steps:

  • In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.

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