Banana Coffee Cake with Macadamia Nuts and Coconut

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup banana ripe mashed ( 2 large bananas)
• 2 teaspoons butter 
• 0.3 cup t brown sugar dark packed
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 teaspoon nutmeg 
• 2 tablespoons macadamia nuts toasted chopped
• 0.5 teaspoon salt 
• 2 tablespoons coconut sweetened flaked
• 1 teaspoon vanilla extract 
• 3 tablespoons vegetable oil 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk.
5. Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended.
6. Add flour mixture to banana mixture, and beat until blended.
7. Pour batter into prepared pan.
8. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.
9. Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly.
10. Remove from heat; stir in nuts and coconut.
11. Spread over cake.
12. Serve cake warm.