50+ Friends Club Cookbook -- Cakes and Frostings -- Banana Coconut Pound Cake

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Banana Coconut Pound Cake

1-1/2	cups	butter, or 3 sticks margarine
3	cups	sugar
6		eggs
1	teaspoon	salt
3	teaspoons	baking powder
3	cups	all-purpose flour
1-1/2	cups	(very loosely packed) sweetened, flake coconut
1/4	cup plus 2 tablespoons	milk (I used 1 cup milk)
3	very large	very ripe bananas (we used only 2)
1	tablespoon	pure vanilla extract
1	tablespoon	coconut extract (we used banana extract)

Cream butter until light and fluffy. Gradually blend in sugar and mix well. Add eggs, one at a time, beating well after each addition. Combine salt, baking powder and flour in a bowl.
In a food processor or blender, purée coconut in milk. (Perhaps our grinder wasn't strong enough, but the coconut never got fluid enough to be mixed until we added more milk.) Add bananas (we used only 2 because of the additional milk) or coconut mixture and process until bananas are also pureed.
Beginning with dry ingredients (flour mixture), add flour mixture to butter mixture alternately with coconut puree and extracts. Begin with dry ingredients, end with dry ingredients. There should be four additions of dry ingredients, three additions of liquid ingredients.
Mix well, but do not beat or stir too much.
Very lightly grease a tube pan. Line with wax paper. Pour batter into a pan. Bake in a preheated 350-degree oven for 1 hour and 19 minutes. Cool thoroughly before removing from baking pan.
(Tester's note: I found that this cake tasted even better when left to sit for a couple of days. It stayed moist and the banana and coconut flavors seemed heightened.)