Banana-Coconut Cake | Oregonian Recipes

Ingredients

• 1-1/4 cups sugar
• 1/2 cup melted coconut oil
• 1/2 cup coconut milk
• 1-1/4 cups mashed ripe banana (about 3 bananas)
• 1 teaspoon pure vanilla extract
• 2 cups whole-wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1-1/2 cups Earth Balance or other vegan buttery spread, at room temperature
• 3-3/4 cups confectioners' sugar
• 3 tablespoons coconut milk
• 3/4 teaspoons pure vanilla extract
• 1 cup unsweetened shredded coconut
• 2 ripe bananas, sliced into 1/4- to 1/2-inch-thick pieces
• 1 cup raw, unsalted pecans, lightly toasted and chopped