Coconut Banana Buttermilk Cake

Coconut Banana Buttermilk Cake image


  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 2/3 cup butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3 ripe medium bananas, mashed well
  • 3/4 cup Hood® Buttermilk
  • 1/2 cup plus 6 Tbsp. sweetened shredded coconut
  • 1/4 tsp ground nutmeg


  • STEP 1

    Preheat oven to 350˚F and grease and flour a 9 x 13-inch baking pan.

  • STEP 2

    In a medium bowl, sift together the flour, baking powder, and baking soda. Reserve.

  • STEP 3

    Place the butter in the bowl of an electric mixer. Mix on high speed until fluffy. Add sugar and continue to mix on high for 2 minutes. Beat in eggs, one at a time. Add vanilla extract and banana and mix thoroughly.

  • STEP 4

    Add 1/3 of the flour mixture and ¼ cup of the buttermilk to the butter mixture and mix until just blended. Repeat two more times. Do not overbeat. Stir in 1/2 cup of the coconut and mix until just blended.

  • STEP 5

    Pour batter into prepared pan. Smooth the top of the batter. Sprinkle the nutmeg evenly on top, and then do the same with the remaining coconut.

  • STEP 6

    Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting.

Per serving: Calories: 302, Carbohydrate: 46 grams, Fat: 12 grams, Saturated fat: 7 grams, Protein: 5 grams, Cholesterol: 59 milligrams, Sodium: 304 milligrams, Calcium: 63 milligrams.

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