Banana Nut Coconut Cake

Banana Nut Coconut Cake


62 people made this

About this recipe: Banana, coconut and pecans give this cake a unique flavour. Best if made a day before serving.

Rosemary Stoker

Serves: 24 

  • For the cake
  • 345g (1½ cups) caster sugar
  • 125g butter, softened
  • 2 eggs
  • 3 ripe bananas, mashed
  • 250g (2 cups) plain flour
  • 1 teaspoon bicarbonate of soda
  • 3 tablespoons buttermilk
  • 1 teaspoon vanilla essence
  • 125g (1 cup) chopped pecans
  • 90g (1 cup) desiccated coconut
  • For the filling
  • 125g butter, softened
  • 500g (3 cups) icing sugar
  • 1 ripe banana, mashed
  • 125g (1 cup) chopped pecans
  • 90g (1 cup) desiccated coconut
  • 1 teaspoon vanilla essence

Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

  1. Preheat the oven to 180 C. Grease and flour two 23cm round cake pans or one 23x30cm baking pan.
  2. In a medium bowl, cream together caster sugar and butter. Mix in eggs and mashed bananas.
  3. Sift together flour and bicarbonate of soda in a separate bowl. Add to the creamed mixture alternately with buttermilk; mix well after each addition.
  4. Blend in vanilla essence. Fold in pecans and coconut. Pour the mixture into prepared pans.
  5. Bake in preheated oven for 45 to 50 minutes. Cool the two cakes completely before spreading the filling on them and joining.
  6. To make the filling: Cream together butter and icing sugar until light and fluffy. Mix in mashed banana, pecans, coconut and vanilla essence.

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