Tropical Banana Coconut Cake

A delightful twist on the classic banana cake, this recipe incorporates rich coconut flavors for a moist and tropical dessert experience. Perfect for banana and coconut lovers looking to satisfy their sweet tooth.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1 cup mashed ripe bananas

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shredded coconut

1/2 cup buttermilk

1/2 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. In a large bowl, cream together the sugar and butter until light and fluffy.

3. Beat in the eggs, one at a time, then stir in the vanilla extract and mashed bananas.

4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the banana mixture, alternating with the buttermilk. Mix until just combined.

5. Stir in the shredded coconut and chopped pecans.

6. Pour the batter into the prepared cake pan and smooth the top.

7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheating

Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.