===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-20-94 (22:15)             Number: 407
From: ANGELA #142 @1614017*1       Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Coconut-Banana Coffee Cak      Conf: (37) Home Cooki
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Coconut-banana Coffee Cake
2 1/2 C all-purpose flour
1 1/4 C sugar
1 C coconut, toasted*
1 C mashed ripe bananas  (about 2 medium)
3/4 C  (1 1/2 sticks)  margarine or butter, softened
1/2 C plain yogurt
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
2 eggs
Browned Butter Glaze  (below)

Heat oven to 350 degrees.  Grease 12-cup bundt cake pan or tube pan, 10 X 4
inches.  Mix all ingredients except Browned Butter Glaze on low speed until
blended.  Beat on medium speed 2 minutes, scraping bowl occasionally.  Spread
in pan.

Bake 50 to 55 minutes or until toothpick inserted near center comes out
clean.  Cool 20 minutes.  Remove from pan.  Cool completely on wire rack.
Drizzle with Browned Butter Glaze.  16 servings.

Browned Butter Glaze

2 tbsp. butter**
1 1/2 cups powdered sugar
1/2 tsp. vanilla
1 to 2 tbsp. milk

Heat butter in 1 1/2-quart saucepan over medium heat until light brown.  Stir
in remaining ingredients until smooth and drizzling consistency.  If frosting
becomes too thick, stir in hot water, a few drops at a time.

*To toast coconut, bake in ungreased pan in 350 degree oven 5 to 7 minutes,
stirring occasionally, until golden brown.
**Do not use margarine for this glaze.

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