Banana Coconut Pound Cake
1-1/2 cups butter, or 3 sticks margarine
3 cups sugar
1 teaspoon salt
3 teaspoons baking powder
3 cups all-purpose flour
1-1/2 cups (very loosely packed) sweetened, flake coconut
3/4 cup milk
3 very ripe bananas
1 tablespoon pure vanilla extract
1 tablespoon coconut or banana extract
Cream butter until light and fluffy. Gradually blend in sugar and mix well. Add
eggs, one at a time, beating well after each addition. Combine salt, baking
powder and flour in a bowl.
In a food processor or blender, purée coconut in milk. Add
bananas or coconut mixture and process until bananas are also pureed.
Beginning with dry ingredients (flour mixture), add flour
mixture to butter mixture alternately with coconut puree and extracts. Begin
with dry ingredients, end with dry ingredients. There should be four additions
of dry ingredients, three additions of liquid ingredients.
Mix well, but do not beat or stir too much.
Very lightly grease a tube pan. Line with wax paper. Pour
batter into a pan. Bake in a preheated 350-degree oven for 1 hour and 20
minutes. Cool thoroughly before removing from baking pan.