Easy Coconut Cream Cake Recipe Recipe For Banana

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BANANA COCONUT CAKE



Banana Coconut Cake image

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans, optional
1 cup sweetened shredded coconut
BUTTER CREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

Steps:

  • In a 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° 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 before removing to a wire rack, coconut side up. , In a 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.

Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA COCONUT CAKE WITH VANILLA GLAZE



Banana Coconut Cake with Vanilla Glaze image

This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!

Provided by DinaLaChef

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 21

coconut oil no-stick cooking spray
1 cup whole wheat flour
⅓ cup non-fat plain Greek yogurt
¼ cup all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
½ cup dark brown sugar
2 large eggs, beaten
¼ cup butter, softened
¼ cup cane sugar
1 ½ teaspoons vanilla extract
1 ¼ teaspoons ground allspice
½ teaspoon ground nutmeg
1 cup mashed banana
¾ cup shredded unsweetened coconut
¾ cup confectioners' sugar
2 tablespoons unsweetened cashew milk, or more as needed
½ teaspoon coconut oil, melted
⅛ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
  • Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
  • Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 25.1 g, Cholesterol 28.1 mg, Fat 6.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 176.2 mg, Sugar 15.6 g

BANANA COCONUT CAKE



Banana Coconut Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Number Of Ingredients 19

7 ounces unsalted butter
1 1/2 cups granulated white sugar
3 large eggs
1/2 cup buttermilk
1 1/3 cups mashed ripe banana
1 1/3 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup finely chopped pecans
1 can (13.5 ounces) unsweetened coconut milk*
1 cup milk
2/3 cup white sugar
5 egg yolks
1/3 cup cornstarch
3 bananas, sliced
1/4 cup lemon juice
2 tablespoons white sugar
1 cup unsweetened coconut flakes, toasted golden brown

Steps:

  • Cake:
  • Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled.
  • Coconut Custard:
  • Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator.
  • To Assemble Cake:
  • In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes.

BANANA-COCONUT LAYER CAKE



Banana-Coconut Layer Cake image

Don't mistake this impressive layer cake for a modest banana bread. It's a billowing, head-turning dessert covered in white swirls of coconut frosting. Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch. It's best served the day it is made, but will keep, lightly covered and refrigerated, for up to two days.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 19

Nonstick cooking spray, for pans
6 ripe bananas, unpeeled
2 1/2 cups/213 grams shredded sweetened coconut
4 cups/512 grams all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup/201 grams granulated sugar
3/4 cup/150 grams light brown sugar, lightly packed
6 eggs
1 cup/227 grams unsalted butter (2 sticks), melted
1 cup sour cream or crème fraîche
1 tablespoon vanilla extract
2 teaspoons fresh lime juice
1/2 cup unsweetened coconut cream (see Note)
1/2 cup/114 grams unsalted butter (1 stick), cut into 1-inch cubes, softened
8 ounces/1 cup/225 grams cream cheese, cut into 8 chunks and softened
1 1/2 cups/185 grams confectioners' sugar
1 teaspoon coconut extract, dark rum or vanilla
Pinch of fine sea salt

Steps:

  • Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper.
  • Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl.
  • While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool.
  • In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed.
  • At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.)
  • Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely.
  • To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months.
  • In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread).
  • Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 12 grams, Carbohydrate 87 grams, Fat 42 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 26 grams, Sodium 477 milligrams, Sugar 52 grams, TransFat 1 gram

BANANA COCONUT CAKE



Banana Coconut Cake image

My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Leeanna Vidaurri, Corps de Ballet.

Provided by loof751

Categories     Dessert

Time 1h5m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
3 eggs
1 cup mashed ripe banana
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grated coconut
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger

Steps:

  • In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
  • Grease and flour a 9" tube pan.
  • Cream butter and sugar. Beat in eggs, 1 at a time.
  • Add bananas, buttermilk and vanilla.
  • Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
  • Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
  • Bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 373.2, Fat 13.8, SaturatedFat 8.9, Cholesterol 80.7, Sodium 399.3, Carbohydrate 57.8, Fiber 2, Sugar 33.6, Protein 5.8

BANANA COCONUT CREAM PIE



Banana Coconut Cream Pie image

There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h35m

Yield 8

Number Of Ingredients 11

3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Steps:

  • Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
  • Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
  • Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g

EASY COCONUT BANANA CREAM PIE



Easy Coconut Banana Cream Pie image

Just received this in the mail today it was included in a recipe booklet from Nestle for Easter Baking. Hope you enjoy.

Provided by Peggy Lynn

Categories     Pie

Time 27m

Yield 8 serving(s)

Number Of Ingredients 9

1 prebaked 9-inch deep dish pie crust
2 medium bananas, sliced,dipped in lemon juice
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 (4 ounce) package vanilla instant pudding mix or 1 (4 ounce) package banana cream instant pudding
1 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed,divided
2 medium bananas, sliced dipped in lemon juice
flaked coconut (Toasted or tinted) (optional)

Steps:

  • Combine Sweetened Condensed Milk and water in large bowl.
  • Add pudding mix and coconut;mix well.
  • Fold in One and a Half cups of the whipped topping.
  • Arrange single layer of the bananas on bottom of pie shell.
  • Pour filling into crust.
  • Top with remaining whipped topping.
  • Refrigerate for four hours or until very set.
  • Top with either tinted or toasted coconut.
  • Note: To make two pies, divide filling between 2 prebaked 9-inch regular pie shells.
  • Top with remaining whipped topping.
  • Another Note: Please plan ahead as this pie has to chill.

Nutrition Facts : Calories 480.8, Fat 20, SaturatedFat 13.4, Cholesterol 16.9, Sodium 400.9, Carbohydrate 72.4, Fiber 2.1, Sugar 58.6, Protein 5.9

BANANA-COCONUT CREAM DESSERT



Banana-Coconut Cream Dessert image

Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 8

2 cups Original Bisquick™ mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Steps:

  • Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
  • Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
  • Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg

COASTAL COCONUT CREAM CAKE



Coastal Coconut Cream Cake image

This is my son's county fair cake. He was awarded a top-10 prize and auctioned his coconut cream cake off for big bucks! -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 25

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 teaspoons coconut extract
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup canned coconut milk
1/2 cup cream of coconut
1/4 cup sweetened shredded coconut
FILLING:
1 cup sugar
6 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 tablespoons butter
FROSTING:
3-3/4 cups confectioners' sugar
1 cup shortening
1/2 cup butter, softened
1-1/2 teaspoons meringue powder
3/4 teaspoon coconut extract
1/4 teaspoon salt
2 to 3 tablespoons canned coconut milk
2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 788 calories, Fat 41g fat (23g saturated fat), Cholesterol 96mg cholesterol, Sodium 560mg sodium, Carbohydrate 103g carbohydrate (81g sugars, Fiber 2g fiber), Protein 5g protein.

BANANA CAKE WITH COCONUT FROSTING



Banana Cake with Coconut Frosting image

Categories     Fruit     Dessert     Bake     Banana     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

For cake
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing pan
1 1/2 cups all-purpose flour plus additional for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light brown sugar
1 large egg
3/4 cup well-mashed very ripe bananas
1/4 cup sour cream
1/2 teaspoon vanilla
For coconut frosting
3 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/3 cup confectioners sugar
3 tablespoons well-stirred canned cream of coconut such as Coco López (not coconut milk)
1 teaspoon dark rum (optional)
1/3 cup sweetened flaked coconut

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
  • Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
  • Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
  • Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
  • Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
  • Make frosting while cake cools:
  • Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
  • Frost top of cooled cake and sprinkle with coconut.

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From thefeedfeed.com


COCONUT CREAM CAKE - THE SEASONED MOM
2020-04-01 Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, mix together cake mix, eggs, oil and water. Beat for 2 minutes on high speed, and then gently fold in coconut. Pour batter into prepared dish.
From theseasonedmom.com


EASIEST COCONUT BANANA CAKE WITH FUDGY CHOCOLATE FROSTING.
2020-02-21 1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line with parchment paper. 2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the coconut flakes.
From halfbakedharvest.com


BANANA COCONUT CAKE WITH CREAM CHEESE FROSTING - ROTI N RICE
2014-06-12 Cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg. Add vanilla extract. Then pour in half of the coconut mixture, half of the mashed bananas, and half of the flour mixture. Beat on low for 30 seconds. Add the remaining coconut mixture, mashed bananas, and flour mixture.
From rotinrice.com


EASY BANANA CAKE - AMANDA'S COOKIN' - CAKE & CUPCAKES
2022-04-17 Add milk, eggs, oil and bananas to the mixing bowl. Beat on low for 15-30 seconds to combine then increase speed to medium-high and beat for two minutes, until well blended. Pour batter into prepared cake pan and bake in preheated oven for 40-45 minutes or until cake springs back when gently touched in the center.
From amandascookin.com


DECADENT BANANA CAKE & COCONUT-CREAM CHEESE FROSTING RECIPE
Step 1. Sift together cake flour, baking soda, and salt. Step 2. Beat butter at medium speed with an electric mixer until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in bananas at low speed.
From myrecipes.com


MOIST BANANA CAKE - EASY BANANA CAKE RECIPE FROM SCRATCH
2021-01-28 Mix on high speed until the mixture is light and fluffy. Then mix in the flour, baking soda and salt in a medium size bowl. Gradually add the flour mixture and milk mixture to the butter mix. Alternate adding each one in until both are fully added. Gently stir in the mashed bananas. Pour the mixture into the 9X13 pan.
From dessertsonadime.com


THE EASIEST COCONUT CREAM CAKE – MADE FROM A BOX MIX
2021-05-31 Instructions. Prepare cake as directed on box in a 13×9 pan. Let cool to slightly warm. Using a chopstick or something else small and round, poke holes over the entire cake. Pour the Cream of Coconut over the top of the cake. Make sure to go slowly and allow the cream to soak into the cake really well.
From allthingsmamma.com


BANANA COCONUT CAKE - FREE COCONUT RECIPES
2008-05-11 Cream sugar, coconut oil, eggs, and vanilla with mixer until fluffy. Sir in dry ingredients alternately with buttermilk and bananas. Stir in nuts and coconut. Pour into 13×9 pan or two 9 inch cake pans that have been greased with coconut oil and floured.
From freecoconutrecipes.com


EASY COCONUT BANANA CREAM PIE | VERY BEST BAKING
Step 1. Combine sweetened condensed milk and water in large bowl. Add pudding mix and coconut; mix well. Fold in 1 1/2 cups whipped topping. Step 2. Arrange single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until well set.
From verybestbaking.com


CLASSIC BANANA CAKE RECIPE - SUGAR AND CHARM
2017-08-16 Classic Banana Cake. Preheat the oven to 350 degrees. Add mashed bananas, brown sugar and granulated sugar in a electric mixer and beat on high until light, fluffy and fully combined. Add in sour cream, oil, vanilla and eggs and continue to mix on low until combined.
From sugarandcharm.com


EASY BANANA COCONUT CREAM PIE - A LATTE FOOD
Add in vanilla extract and powdered sugar and whip until stiff peaks form. Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping. Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
From alattefood.com


VEGAN BANANA CAKE - VEGANOSITY
2021-01-21 Cool in the pan for 5 minutes and then carefully invert onto a wire cooling rack until completely cooled. 5. When the cake is completely cooled, place a layer on a cake stand and frost the top and sides. Put the second layer on top of the first layer and frost the top and sides. Sprinkle toasted coconut on top if desired.
From veganosity.com


BANANA CAKE WITH CREAM CHEESE FROSTING – WELLPLATED.COM
2022-04-02 Watch the pan carefully to prevent burning. To prepare the frosting, beat together the cream cheese and butter until smooth and creamy in a large bowl. Add the vanilla and almond extracts and then reduce the speed to low. Gradually add the powdered sugar, 1/4 cup at a time, beating just until combined.
From wellplated.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


BANANA CREAM CHEESECAKE (EASY RECIPE) - INSANELY GOOD
2022-03-14 Take out the pan from the fridge and pour in the batter . Bake the cheesecake, first for 15 minutes at 350 degrees Fahrenheit. Then without opening the oven door, reduce the heat to 300 degrees Fahrenheit and bake for another 50 minutes. Take the cake out and sprinkle the shredded coconut on top, if using.
From insanelygoodrecipes.com


BANANA COCONUT CAKE - RECIPE - THE ANSWER IS CAKE
2 cups granulated sugar. 3 cups cake flour. ¾ tsp. baking soda. 1½ tsp. baking powder. 1 tsp. salt. 3 large egg whites. 1 Tb. vanilla extract. 1½ cups full …
From theansweriscake.com


HEALTHY BANANA CAKE – BAKING LIKE A CHEF
2021-06-25 Preheat the oven to 338 degrees F/170 degrees C. To make the cake batter, in a bowl, place the egg, yogurt, sour cream, applesauce, oil, and mashed banana, and mix. Add the sifted dry ingredients (flour, baking powder, and starch) and combine them. Add salt and half of the shredded coconut.
From bakinglikeachef.com


COCONUT BANANA CREAM PIE - CRAZY FOR CRUST
2020-05-12 Bake crust according to package or recipe directions for one crust pudding pie. Let cool. Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
From crazyforcrust.com


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