Welcome to a taste of the tropics with this Tropical Banana Coconut Cake! Its combination of ripe bananas, shredded coconut, and crunchy pecans will transport your taste buds to a sunny paradise. Perfectly moist and irresistibly flavorful, this cake is a delightful treat for any occasion.
Mashed ripe bananas add natural sweetness and moisture to the cake, while also providing that classic banana flavor. Granulated sugar sweetens the mix, balancing out the flavors. Unsalted butter gives the cake a rich texture and taste, so make sure it's softened for easy mixing.
Eggs help bind the ingredients and add structure. Vanilla extract enhances the overall flavor profile with its aromatic notes. All-purpose flour serves as the base, creating the cake's structure. Baking soda acts as a leavening agent, ensuring the cake rises properly.
Salt adds a touch of contrast, enhancing all the other flavors. Shredded coconut infuses the cake with a tropical feel, adding both flavor and texture. Buttermilk keeps the cake moist and tender, with a subtle tanginess. And finally, chopped pecans contribute a delightful crunch and a nutty depth.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, consider serving it with a side of fresh mango or pineapple slices. A sprinkle of toasted coconut on top adds a lovely finishing touch.
To get started, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This will ensure your cake doesn't stick and comes out beautifully.
In a large bowl, cream together the sugar and softened butter until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract and mashed bananas until everything is well mixed.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your banana mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
Gently fold in the shredded coconut and chopped pecans, so they are evenly distributed throughout the batter. Pour the batter into your prepared cake pan and smooth the top with a spatula for an even surface.
Bake in the preheated oven for 35-40 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
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