For one of my entries for the A.W.E.D. Caribbean event, I am submitting a Banana Coconut Cake. What can be more Caribbean than that!
I have been fortunate enough to travel to the Caribbean on several occasions and once I visited a banana plantation. We rode through the banana trees on a tractor drawn wagon and found that we was surrounded by thousands of bananas hanging in clusters above our heads.
The climate and soil in that region must be extremely conducive for growing bananas. And unlike some bananas that grow in the states, these Caribbean bananas were large AND tasted wonderful! Most US grown bananas are large and tasteless.
So for this cake recipe, I used bananas and sweetened coconut which turned out quite nice. The A.W.E.D. Event was originally started by DK of Chef In You, and is hosted this month by Flavor Pantry. Enjoy this taste of the islands!
Banana Coconut Cake
2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1/2 c. butter, room temp.
3/4 c. brown sugar
1/2 c. shredded coconut
2 eggs, beatened
2 1/3 c. mashed bananas
Heat oven to 350 degrees F. Grease an 8 x 8 in. baking pan.
Combine flour, banking soda and salt, mix together well.
In a separate bowl, cream together brown sugar and butter. Mix in eggs, bananas and coconut until well blended. Add half the dry ingredients at a time, and blend until well blended.
Pour into baking pan and bake for 40 - 45 minutes. Let cake sit for 10 minutes before cutting.