- 1/2 cup chopped pecans
- 1 cup shredded coconut
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup buttermilk
- 1 1/3 cups mashed ripe bananas (about 3 medium)
- 2 1/2 cups sifted cake flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 small bananas, sliced
- 1/2 cup lemon juice
- 1 cup sugar
- 1/3 cup cornstarch
- 2 cups milk
- 1 (14-ounce) can coconut milk
- 6 egg yolks
- Bake pecans and coconut in shallow pans at 350, stirring occasionally, 5 to 10 minutes or until toasted. Set aside.
- Grease two 9-inch round cakepans; line with wax paper. Grease and flour wax paper; set aside.
- Beat butter at medium speed until creamy; gradually adding 1 1/2 cups sugar, beating well. Add eggs, one at a time, beating until blended after eacg addition. Add buttermilk and mashed bananas; beat until blended.
- Combine cake flour and the next three ingredients; add to butter mixture, beating at low speed until dry ingredients are moistened. Beat at medium speed 1 minute; fold in pecans. Pour into prepared pans.
- Bake at 350 for 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks 15 minutes; remove from pans.peel off wax paper, and cool on wire racks.
- Combine banana slices and lemon juice, stirring gently to coat; drain.
- Whisk together 1 cup sugar, cornstarch, 2 cups milk, coconut milk and egg yolks. In a heavy saucepan bring to a boil, whisking constantly 1 minute or unril thickened. Remove from heat. Place pan in ice water; whisk custard occasionally until cool.
- Spread 1 cake layer with 1 1/3 cups of the custard mixture, arrange banana slices over top, and spread with 1 1/3 cups custard.Top with remaining cake layer, and spread with remaining custard . Sprinkle with toasted coconut.
- Look for coconut milk (not cream of coconut) in the Asian section of your supermarket. <P> This is a wonderful cake for a holiday or special occasion.
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Rating:
ColoPam (4 discussions) on Sep 30, 2011 at 11:58 PM
An absolute hit. I was asked to do a baby shower cake for 30 guests. At the hostesses request I had a 2-layer 9x13 cake. The bottom layer was this cake, as modified for high altitude. I also used toasted walnuts, because that was what I had on hand. I would toast the pecans too if I was using them The top layer was a yellow cake. In between was the coconut custard and sliced bananas. I frosted with a combination of buttercream and fondant. The cake was to die for and was the absolute perfect size for this number of people. Will definately add this to my menu!
Rating:
Sara04 (33 discussions) on Aug 24, 2006 at 09:01 AM
I made this for a birthday party and it was wonderful.
Rating:
RuthieLee (24 discussions) on Apr 23, 2006 at 03:17 PM
This is excellent! Will definitely make it again.
Rating:
HarrietMiers (1 discussion) on Oct 22, 2005 at 12:08 PM
It looks totally yummy and fattening "grin" but there are too many ingredients, I'll get confused. Love, Harriet Miers.
