Coconut Banana Buttermilk Cake
- 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
Preheat oven to 350˚F and grease and flour a 9 x 13-inch baking pan.
In a medium bowl, sift together the flour, baking powder, and baking soda. Reserve.
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.
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.
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.
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.