Banana Coconut Cake

Preheat oven to 325.

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.

Bake approximately 40 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack(s).

Fill and frost top of cake with icing below.


Mix sugar, butter, cream, and egg yolks in a saucepan. Cook over medium-low heat stirring until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Beat until spreading consistency. This icing is also good on chocolate cake.

Recipe submitted by Becky, Oklahoma City, OK

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