Total Time
1hr
Prep 10 mins
Cook 50 mins

We have been making this cake for years. I use it when I don't feel like a pound cake,

Ingredients Nutrition

Directions

  1. CAKE.
  2. In a large bowl beat margarine and sugar until creamy.
  3. Add eggs and beat well.
  4. Blend in milk and almond extract.
  5. Combine flour, baking soda, baking powder and salt.
  6. Gradually stir into bowl, mixing well.
  7. Stir in bananas.
  8. Fold in coconut.
  9. Pour into a greased 9X5X3 inch loaf pan.
  10. Bake at 350 F for 50 - 55 minutes.
  11. GLAZE.
  12. Mix powdered sugar,margarine and water until smooth.
  13. Drizzle over cake.
Most Helpful

5 5

This lovely tea cake, has a wonderful texture and a beautiful flavor. Really enjoyed the combination of banana and coconut in this tasty treat. It has a really nice crumb. It was very quick and easy to make with terrific results. It rose beautifully and was perfectly baked. The glaze really adds to the cake giving it a little extra oummmf. I made it in a small heart shape cake pan instead of a loaf pan. We really enjoyed this cake. Thanks so much for sharing. Made for Fall Pac/12

5 5

VERY GOOD! Nice and moist ~ like a banana bread (cake) should be! By mistake I creamed 1/2 cup butter and decided to use it all, and take my chances ~ I mashed 4 small bananas that equaled 1 1/3 cups, used brown sugar, 1 teaspoon coconut flavoring, and 1 teaspoon rum flavoring, and baked the mixture in a 10 5/8 x 5 1/2 x 2 3/4 Pyrex loaf pan, for 1 hour and 5 minutes at 325F. I skipped the glaze and dusted with powdered sugar instead! Made for Spring PAC 2012.

This was good but it turned out more like a banana bread than cake for me. It had good flavor, thanks for helping me use all the freezer bananas!