Fresh From Central Market

Fresh From Central Market Recipe



Banana Coconut Cake

Makes 12 servings

Prep. Time: 30 minutes. Baking Time: 25Ð30 minutes. Cooling Time: 15 minutes.

¾ cup shortening

1½ cups sugar

2 eggs

1 cup ripe bananas, mashed

1 tsp. vanilla

2 cups cake fl our

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

½ cup buttermilk

½ cup pecans, chopped, optional

1 cup flaked coconut

Icing:

½ cup shortening

1 stick (8 Tbsp.) butter, softened

2 cups confectioners sugar

½ tsp. vanilla

½ tsp. coconut extract

¼ cup cold evaporated milk

1. Make cake by creaming ¾ cup shortening and sugar together in large mixing bowl until fluffy.

2. Add eggs. Beat 2 minutes.

3. Add bananas and 1 tsp. vanilla. Beat another 2 minutes. Set aside.

4. Combine dry ingredients in separate bowl.

5. Add to creamed mixture alternately with buttermilk. Mix well.

6. Stir in pecans if you wish.

7. Pour into two greased, waxed-paper-lined, 9” round cake pans. Sprinkle each with coconut.

8. Bake at 375¡ for 25-30 minutes, or until tester inserted in centers of cakes comes out clean.

9. Loosely cover with foil for last 10 minutes of baking.

10. Cool in pans for 15 minutes.

11. Remove to wire racks, coconut-side up for final cooling.

12. While cake is cooling make Icing.

13. Cream shortening and butter together.

14. Add confectioners sugar, vanilla, coconut extract, and evaporated milk.

15. Mix on low until combined.

16. Beat on high for 5 minutes.

17. Place one cake layer upside down on serving plate.

18. Cover with frosting.

19. Place second cake on top, coconut side up.

20. Frost cake sides and 1” around perimeter of top, leaving coconut center showing.

Reprinted from “Fresh from Central Market” Cookbook. © by Good Books (www.GoodBooks.com <http://www.goodbooks.com/> ). All rights reserved. Used by permission.