Banana Coconut Cake with Cream Cheese Frosting

I ate it last fall for the first time at Marilyn Atwood's birthday party, who decided one day to just add coconut to her banana cake. It was a good idea, people. On top of her skills in the kitchen, she just happens to be one awesome woman. And luckily for me, she was kind enough to share the recipe! I made it for my birthday. I made it for my roommate's. It's to die for. And that's that. This is her recipe, word for word.

Banana Cake
2 3/4 cups flour
2 eggs
3 tsp. baking powder
1 1/4 cups mashed bananas (I use closer to 1 1/2)
1/2 tsp. salt
1 tsp. vanilla (I never measure vanilla - the more the better, right?)
1/2 cup butter
1 1/2 cups buttermilk
1 1/2 cups sugar
1 tsp. baking soda

Sift flour, baking powder and salt together. Set aside.  In a large bowl, cream the butter and sugar.  Add eggs and mix well.  Stir in mashed bananas and vanilla. Mix soda in the buttermilk and add to the creamed mixture alternately with the dry ingredients.  Pour into a 9 x 13 pan or a 10 x 15 inch pan that has been sprayed with non stick cooking spray.  You can also use two 9 inch round pans that have been greased and floured or lined with waxed paper.  Bake at 350 degrees for about 30 minutes or until it tests done with a toothpick.

Cream Cheese Frosting: Cream 8 oz. soft cream cheese with 1/2 cup soft butter. Add 3 cups powdered sugar and 2 tsp. vanilla and beat until smooth.  

To make Banana Coconut Cake add a cup of coconut and bake in 9 inch round pans.

For my birthday I frosted it like a normal birthday cake, which was nice and pretty, with gold sprinkles on top and tall bright candles. Yesterday when I made it I decided to ice it heavily between layers and on top, with an extra thick coating of fluffy sweet coconut, and then left the sides bare to see the beautiful color. I was a little worried it would dry out quickly, but after a few hours it was just perfect still. Just as another indication of how good this cake is: I'd take it over chocolate any day.

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And also, I'm thinking this is part of what I want to do with my life. Maybe culinary school in Colorado after I graduate from BYU? So if you have a birthday or special event coming up and need some help, I'm here! My number #1 goal with baking and cooking is to have it taste amazing, and I fully believe that it starts with the quality of ingredients. I refuse to do it halfway or halfhearted. So call me (beep me, if you want to reach me...).