Banana, Coconut and Pecan Sandwich Cake
This is a unique combination of bananas, coconut and pecans that create a wonderful flavour and texture, tastes even better if made a day early.
Ingredients
Serves: 24
- Cake
- 345g (1 1/2 cups) caster sugar
- 125g butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- 2 cups (250g) plain flour
- 1 teaspoon bicarbonate of soda
- 3 tablespoons buttermilk
- 1 teaspoon vanilla essence
- 1 cup (120g) chopped pecans
- 1 cup (75g) desiccated coconut
- Filling
- 125g butter, softened
- 3 cups (500g) icing sugar
- 1 ripe banana, mashed
- 1 cup (125g) chopped pecans
- 1 cup (75g) desiccated coconut
- 1 teaspoon vanilla essence
Directions
Preparation:25min ›
Cook:50min ›
Ready in:1hour15min
- Cake: Preheat the oven to 180 degrees C. Grease and flour two 23cm round cake tins or one 23x30cm baking tin.
- In a medium bowl cream together caster sugar and butter. Mix in eggs and mashed bananas.
- Sift together flour and bicarbonate of soda in a separate bowl. Add to the creamed mixture alternately with buttermilk; mix well after each addition.
- Blend in vanilla essence. Fold in pecans and coconut. Pour the mixture into prepared tins.
- Bake in preheated oven for 45 to 50 minutes. Cool the two cakes completely before spreading the filling on them and joining.
- Filling: Cream together butter and icing sugar until light and fluffy. Mix in mashed banana, pecans, coconut and vanilla essence.
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Reviews and Ratings
Global Ratings:
(62)
Reviews in English (57)
Altered ingredient amounts. Excellent! I made this the day before as suggested. Took to a sunday lunch and it was devoured before all the other desserts and I got loads of compliments. This is dense and rich but so yummy. I cut the amount of coconut and pecans in half for both the cake and the icing and it was perfect and saved a lot of unnecessary calories. I also used soured cream in place of the buttermilk. This is a great recipe, well done and thanks! - 18 Jul 2008
I found this cake a little dry - and the filling was too sweet; I would use less sugar if I made the cake again. - 30 Apr 2010
Very good! My family ate it in no time. The only issue I had was my icing came out too thin, but still, it was delicious. Next time I will use walnuts as they are more readily available than pecans in our area. This recipe is worth trying. - 18 Jul 2008