banana coconut cake

My dad's birthday was about 2 weeks ago--happy birthday Dad! The two of us have very different tastes: he hates tomatoes and I eat them like candy, he loves condiments like mustard and thousand island dressing which make me gag, and he also loves coconut, bananas, and just about anything with nuts, while I can't stand anything with the first two and pretty much only like nuts by themselves, certainly not in cakes. So when I first saw this recipe in one of my cook books, I thought "ew, gross" and moved on, but then I realized how perfect it would be for my dad, and I've made it for him a few times now, including for his recent birthday! If any of you share his tastes, I'm sure you'd really like it. I can't actually vouch it for myself because I've never tasted it, but everyone else seems to like it, for some strange reason...

Banana Coconut Cake

ingredients:

• 3/4 c. shortening
• 1 1/2 c. sugar
• 2 eggs
• 1 c. mashed ripe bananas
• 1 tsp. vanilla extract
• 2 c. cake flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. buttermilk
• 1/2 c. chopped pecans (optional)
• 1 c. flaked coconut

for frosting:

• 1/2 c. shortening
• 1/2 c. butter, softened
• 2 c. confectioners' sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. coconut extract
• pinch salt
• 1/4 c. cold evaporated milk

Directions:

• In a mixing bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9 in. round baking pans. Sprinkle each with coconut.


• Bake at 375 degrees for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes then remove to a wire rack, coconut side up.


• In a mixing bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.