Print Recipe

Banana Coconut Pound Cake

Recipe Ingredients

Method

  1. Cream butter until light and fluffy. Gradually blend in sugar and mix well.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine salt, baking powder and flour in a bowl.
  4. In a food processor or blender, purée coconut in milk. (Perhaps our grinder wasn't strong enough, but the coconut never got fluid enough to be mixed until we added more milk.)
  5. Add bananas (we used only 2 because of the additional milk) or coconut mixture and process until bananas are also pureed.
  6. Beginning with dry ingredients (flour mixture), add flour mixture to butter mixture alternately with coconut puree and extracts. Begin with dry ingredients, end with dry ingredients. There should be four additions of dry ingredients, three additions of liquid ingredients. Mix well, but do not beat or stir too much.
  7. Very lightly grease a tube pan. Line with wax paper.
  8. Pour batter into a pan.
  9. Bake in a preheated 350 degrees F oven for 1 hour and 20 minutes
  10. Cool thoroughly before removing from baking pan.

This cake tastes even better when left to sit for a couple of days.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.