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Wine & Dine: Banana Cake with cream cheese frosting and toasted coconut

A "Yummy" wine served up with mouthwatering Banana cake with cream cheese and toasted coconut
Banana Cake with Cream Cheese Frosting and Toasted Coconut

Serves 8 - 10

2 1/3 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups mashed bananas (about 3)
3 eggs
2/3 cup buttermilk
2/3 cup unsweetened applesauce
1/2 cup nuts, chopped (optional)
Cream Cheese Frosting:
1 (8 oz.) package cream cheese, softened to room temperature
2 teaspoons vanilla
1/2 cup margarine or butter, softened 4 1/2 to 4 3/4 cups sifted powdered sugar
Garnish: 2 cups flaked coconut, toasted

Preheat oven to 350°F. Grease and flour two 9-inch round baking pans*; set aside.
Cake: In a large bowl, with a wooden spoon, mix flour, sugar, Clabber Girl Baking Powder, baking soda, and salt; set aside. Mash bananas in a food
processor or in a separate bowl by hand. Add eggs, buttermilk, applesauce and mashed bananas to flour mixture, mixing well. Stir in chopped nuts.
Pour batter into prepared pan(s) and bake at 350 degrees F. for 35 minutes or until wooden toothpick inserted in center comes out clean.
Cream Cheese Frosting: In large mixing bowl beat cream cheese, margarine and vanilla with an electric mixer on medium to high speed till light and
fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to make frosting of
spreading consistency. Makes about 3 cups.
To toast coconut, spread both cups coconut in a thin layer on a baking sheet. Bake at 300 F. for about 20 minutes, stirring at 5 minute intervals to
make sure that the coconut browns evenly.

*You may also bake in a 9x13 inch pan; 40 minutes baking time, and half the cream cheese frosting recipe to frost only the top of the cake.

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