Recipe: Hickory Nut Cake

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
①Prepare your cake:
✦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.
②Prepare your frosting:
✦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.
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