In an attempt to use up the spotted bananas on the kitchen table and the leftover coconut from last week’s birthday cake – I give you Banana Coconut Cake. A lovely, moist cake that can hold it’s own without frosting. Although, if you’re feeling decadent, I suppose you could always drizzle a glaze on top – or a scoop of vanilla ice cream. Your call.
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of kosher salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup granulated sugar
- 1/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 large bananas, mashed
- 1/2 cup shredded coconut
- confectioner’s sugar
1. Preheat oven to 350º, grease an 8 inch round pan.
2. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg – set aside. In a second bowl, beat sugar, oil, eggs, vanilla, and applesauce together.
3. Mash the bananas and add to the wet mixture. Stir in the coconut. Add the dry ingredients in three batches, and mix until incorporated.
4. Pour batter into the pan and bake for 30 to 35 minutes – test with a toothpick. Cool on a wire rack for 20 minutes, and remove from the pan. Let cool completely, and dust with confectioner’s sugar.
