Banana Nut Coconut Cake

Ingredients

• 1 teaspoon baking soda 
• 1  banana ripe mashed
• 3  bananas ripe mashed
• 0.5 cup butter softened
• 0.3 cup buttermilk 
• 1 cup coconut or shredded
• 4 cups confectioners' sugar 
• 2  eggs 
• 2 cups flour all-purpose
• 1 cup pecans chopped
• 1 teaspoon vanilla extract 
• 1.5 cups sugar white

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
2. In a medium bowl, cream together white sugar and 1/2 cup butter.
3. Mix in eggs and 3 mashed bananas.
4. Sift together flour and baking soda in a separate bowl.
5. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut.
6. Pour batter into prepared pans.
7. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
8. To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy.
9. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.