I’ve had this recipe for a long time, always thinking I’d find a time to make it. With New Year’s Day coming up, I thought it would make a great cake to take to brunch. It’s a big cake and will feed a crowd. As a bonus, it contains one of my favorites boozes to bake with – Kahlua.
I love the way banana bread tastes and this cake has a similar texture. The coconut adds a nice touch along with the subtle coffee flavor. I pronounce this cake Mmmmm FABU!
Kahlua Banana Brunch Cake
1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar
Grease a tube pan well. Preheat oven to 350 F. Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining ingredients except coconut and nuts. Beat on low speed until mixture is well blended. On medium speed, beat 2 min., scraping bowl as you beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 min., or until golden brown. Remove from oven; let stand 10 min. Invert on cake rack; remove pan. When fully cooled, dust with powdered sugar, if desired.
