Friday, April 26, 2013


Pineapple Banana Cake with Coconut Frosting - CopyThis cake is very moist and the frosting makes is even more so.  Makes a great dessert for family or guests.  I love it with my morning coffee.
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 (20 ounce) can crushed pineapple, undrained
2 teaspoons vanilla extract
1 stick butter or margarine or 8 tablespoons or 1/2 cup, melted
3 eggs
3 bananas, peeled and cut into small pieces  ( I just take a knife and cut into pieces about the size of a dime)
Combine flour, sugar, baking soda and cinnamon in a large mixing bowl.  Mix well with a wire whisk.  Pour pineapple into a smaller bowl, add vanilla extract, melted butter and eggs. Add bananas to pineapples mixture and mix with a spoon.  Add the pineapple and bananas to the dry ingredients and mix well with a spoon.  Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with icing of your choice or the coconut frosting below.
Pineapple Banana Cake with Coconut Frosting (2) - Copy
Coconut Frosting
3/4 cup sugar
1 (12 ounce) can evaporated milk
1 stick butter or margarine
3 1/2 to 4 cups coconut
1 cup nuts of your choice (I used walnut pieces)
Combine all ingredients but the nuts and bring to boil on top of the stove. Stir to keep from burning.  Boil about five minutes until thickens.  Remove from heat and fold in nuts.  Let stand about 10 to 12 minutes before putting on cake.
Note: This cake is good with cream cheese frosting, too.