Recipe: Hickory Nut Cake

Makes 12 to 16 servings

2 cups all-purpose flour

2 eggs

1 tsp baking soda

1 cup mashed bananas

1tsp baking powder

1 tsp vanilla extract

1/2tsp salt

1/2 cup buttermilk

3/4 cup butter, softened

1/2 cup chopped hickory nuts

1 1/2 cup sugar

1 cup flaked coconut

✦Heat oven to 375 °F.

✦Grease and flour two 9 inch cake pans.

✦In medium bowl, combine flour, baking soda, baking powder and salt.

✦In large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add banana and vanilla extract; mix well.

✦Add dry ingredients alternately with buttermilk, beating after each addition. Stir in hickory nuts.

✦Pour into prepared pans. Sprinkle atop each pan with 1/2 cup coconut flakes.

✦Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on rack.

✦For frosting, in small mixer bowl, combine egg white, butter and vanilla extract; beat until mixed.

✦Gradually add powdered sugar; beat until smooth and of spreading consistency.

✦Place one cake layer coconut side down on serving plate; frost top and sides. Top with second layer, coconut side up. Frost sides and about 1 inch around top edge leaving center unfrosted.