Recipes

• 1 ½ cup whole cane sugar
• ½ cup virgin coconut oil
• 2 eggs
• 1 teaspoon vanilla
• 2 cups whole wheat pastry flour
• 1/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup buttermilk
• 1 cup, about 3 bananas, chopped or mashed
• 1/2 cup chopped pecans
• 1/2 cup shredded or flaked coconut
• additional oil for greasing

Preheat oven to 325.

Cream sugar, coconut oil, eggs, and vanilla with mixer until fluffy. Sir in dry ingredients alternately with buttermilk and bananas. Stir in nuts and coconut. Pour into 13x9 pan or two 9 inch cake pans that have been greased with coconut oil and floured.

Bake approximately 40 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack(s).

Fill and frost top of cake with icing below.

Icing:

• 1 cup whole cane sugar
• 1/2 cup butter - softened
• 1 cup heavy cream
• 3 egg yolks
• 1 teaspoon vanilla
• 1 1/3 cup shredded or flaked coconut
• 1 cup chopped pecans

Mix sugar, butter, cream, and egg yolks in a saucepan. Cook over medium-low heat stirring until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Beat until spreading consistency. This icing is also good on chocolate cake.

Recipe submitted by Becky, Oklahoma City, OK