Banana, coconut and pecans give this cake a unique flavour. Best if made a day before serving.
Awesome! I made this the day before as suggested. Took to a bbq and it was gobbled up before all the other desserts and I got tons of compliments. This is dense and rich but oh so yummy. I cut the coconut and pecans in half for both the cake and the frosting and it was perfect and saved a lot of unnecessary calories. I also used sour cream in place of the buttermilk. I only used 3 cups of powdered sugar for the frosting and added 4 oz cream cheese. Not runny OR too sweet, just right!! This is a keeper, thanks! - 16 Jun 2007 (Review from Allrecipes US | Canada)
I am eating this right now and lemme tell you it really hits the spot! I followed the recipe exactly but instead of making a cake, i made cupcakes!!! Its moist, not too dense to be a cake (its much fluffier!), and has the most perfect combination of flavors. Oh yeah, i used macadamia nuts instead of whatever they used and i chopped it up so i get a little bit of crunch in ever bite! The coconut gives it a subtle kick from the regular banana cake/bread... i love it! Also, since everyone said the frosting was too sweet, i only used 2.5 cups of sugar and it turned out great because the sweetness isn't overpowering compared to the banana flavor. I also sprinkled the coconut flakes and nuts on top of the frosting instead of mixing it in...... I LOVE IT! - 16 Dec 2007 (Review from Allrecipes US | Canada)
Might just be my oven, but 45 minutes is too much time to cook... probably would have been done by 35. What saved the cake for me was the frosting... very good!! A substitution I made that I think helps is using rum instead of the buttermilk. Also what helped me is that I drank a lot of the rum and I was pretty much smashed when I ate this cake later. - 29 Feb 2004 (Review from Allrecipes US | Canada)