Banana Cake with Coconut Frosting

• 2 sticks (1 cup) butter, at room temperature, plus more for pans
• 2 1/2 cups all-purpose flour, plus more for the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 3 large very ripe bananas
• 1 1/2 cups sugar
• 2 large eggs
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 3/4 cup chopped pecans
• 2 cups sweetened coconut flakes, for garnish
• 1 recipe coconut frosting (recipe follows)
• Two 8-ounce packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 3/4 teaspoon coconut extract
• 5 cups confectioners sugar
• (makes 7 1/2 cups)

1. Preheat the oven to 350 degrees F, and adjust the rack to the middle shelf.
2. Butter and flour two 9-inch cake pans.
3. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
4. Mash the bananas with a wooden spoon in a separate, small bowl, leaving a bit of texture.
5. Cream the butter and sugar together in the bowl of a standing mixer until light and fluffy.
6. Crack in the eggs, one at a time, mixing in the first completely before adding the second.
7. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined.
8. Add the dry ingredients, and gently stir in the pecans.
9. Divide the batter between the two pans.
10. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
12. While the cakes are cooling, pour coconut flakes evenly onto a baking sheet.
13. Place in the 350-degree oven and toast for 2 to 3 minutes, or until they turn a light-golden-brown color.
14. To assemble the cakes: Place one layer, top side down, on a cake stand.
15. Spread on a thick layer of frosting with a spatula.
16. Place the other layer of cake on top of the frosting.
17. Frost the top and sides of the cake by working from the center of the cake toward the edge, making sure to coat evenly.
18. Gently press the toasted coconut on the sides of the cake.
19. Beat the cream the cheese and butter together in a standing mixer until light and smooth.
20. Pour in the vanilla and coconut extracts, and slowly add the confectioners sugar, 1 cup at a time, until thoroughly incorporated, scraping down the sides of the bowl with a spatula as needed.
21. Set aside until ready to frost.
22. To ripen the bananas quickly, put them in a paper bag and fold the bag closed.
23. The bananas should be ripe and ready for cooking in 2 days.

butter, flour, baking powder, baking soda, salt, very ripe bananas, sugar, eggs, sour cream, vanilla, pecans, coconut flakes, recipe coconut frosting, cream cheese, unsalted butter, vanilla, coconut extract, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/banana-cake-with-coconut-frosting-384013 (may not work)