Coconut Banana Buttermilk Cake
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 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
Directions
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STEP 1
Preheat oven to 350˚F and grease and flour a 9 x 13-inch baking pan.
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STEP 2
In a medium bowl, sift together the flour, baking powder, and baking soda. Reserve.
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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.
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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.
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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.
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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.
