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Add a photoRaciónes: 12
Ingredientes
- 3/4 c. shortening
- 1 1/2 c. sugar
- 2 egg yolks
- 1/2 teaspoon vanilla
- 1 c. mashed bananas (2 med.)
- 2 c. flour
- 1 teaspoon baking pwdr
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c. sour lowfat milk or possibly buttermilk
- 2 egg whites, stiffly beaten
- 1 c. angel flake coconut
- 1/2 c. sugar
- 3 T flour
- 1/8 teaspoon salt
- 1/2 c. rich lowfat milk
- 2 T butter
- 1/2 c. minced pecans
- 1 teaspoon vanilla
- 1 egg white
- 1/2 c. shortening
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla
- 2 c. confectioners' sugar
Direcciones
- Cream shortening and sugar. Add in egg yolks, vanilla and bananas, beating thoroughly. Add in sifted dry ingredients alternately with lowfat milk. Mix in nuts and egg whites. Pour into 2 greased and lightly floured 9 inch layer pans. Sprinkle coconut over layers. Bake at 350 degrees for 25 to 30 min. Cool in pans 10 min then remove and cool completely.FILLING: Put together sugar, flour, salt, lowfat milk and butter in saucepan. Cook till thickened. Remove from heat and stir in nuts and vanilla. Cool.
- FROSTING: Cream together egg white, shortening and extracts. Gradually add in sugar, beating till light and fluffy.
- TO ASSEMBLE CAKE: Place first layer on cake with coconut side down and spread with filling. Top with second layer, coconut side up. Swirl frosting on sides. Leave top unfrosted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 530 | |
| Calories from Fat 223 | 42% |
| Total Fat 25.35g | 32% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 7.14g | |
| Cholesterol 3mg | 1% |
| Sodium 346mg | 14% |
| Potassium 121mg | 3% |
| Total Carbs 74.35g | 20% |
| Dietary Fiber 1.4g | 5% |
| Sugars 55.87g | 37% |
| Protein 3.38g | 5% |
