3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, melted and cooled to room temperature
2 teaspoons vanilla extract
2 cups granulated sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 (8-ounce) can crushed pineapple, drained
1 cup chopped toasted walnuts or pecans (toasting nuts
is optional)
1 cup sweetened or unsweetened flaked coconut
Cream Cheese Frosting (recipe follows)
Preheat the oven to 350°F.
Butter two 9 x 2-inch round cake pans.
Line the bottom of pans with parchment paper. Butter the paper
and dust pans with flour, tapping out any excess; set pans aside.
Place all ingredients in the bowl of an
electric mixer fitted with the paddle attachment and beat at
low speed until ingredients are moistened, than beat at medium
speed for 2 minutes.
Divide mixture between prepared pans.
Bake until golden brown, and a wooden pick inserted in the center
comes out clean, about 30 to 40 minutes, rotating pans halfway
through baking.
Cool cakes in pans for
10 minutes on wire racks. Remove and cool completely on wire
racks before frosting.
To assemble, Place one cake layer, bottom side-up, on a serving
platter. Spread with 1/4-inch layer of frosting. Place the second
layer, right side up, on top of the first layer and frost the
top and sides of the cake with the remaining frosting.
Refrigerate until ready
to serve. Store any unused portion, covered, in the refrigerater.
Makes 1 (2-layer) cake.
Cream Cheese Frosting
1 cup butter, softened
2 (8-ounce) packages cream cheese, softened
Beat butter, cream cheese and vanilla
at medium speed with an electric mixer until blended. Gradually
add powdered sugar, beating until light and fluffy.
