Ingredients for Banana Coconut Cake
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut, 1/2 cup unsweetened shredded coconut
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How to Make Banana Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas and vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the sweetened shredded coconut.
- Pour batter into the prepared pan and sprinkle with the unsweetened coconut flakes.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
134g
Fat
44g
Carbs
19g
