BANANA PECAN CAKE WITH COCONUT FROSTING

Banana Pecan Cake with Coconut Frosting image

One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

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Ingredients

2/3 cup shortening
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2/3 cup chopped pecans
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
FROSTING:
6 tablespoons shortening
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners' sugar
3 to 5 tablespoons heavy whipping cream

Steps:

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.