Ingredients

The following ingredients have 4 Servings
  • 1 cup (198g) finely chopped fresh pineapple*
  • 2 1/2 cups (354g) all-purpose flour, (divided (scoop and level to measure))
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light-brown sugar
  • 3 large eggs
  • 1 cup (235ml) vegetable oil or canola oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (366g) mashed overripe bananas
  • 1 cup (100g) pecans, (toasted and finely chopped, plus more whole or chopped pecans for decorating if desired)
  • 12 oz. cream cheese, (nearly at room temperature)
  • 3/4 cup (170g) unsalted butter, (nearly at room temperature)
  • 4 cups (480g) powdered sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups (95g) sweetened shredded coconut, (toasted or untoasted)

Instruction

  • Preheat oven to 350 degrees. Butter two 9-inch round cake pans (at least 2-inch tall) and line bottoms with a round of parchment paper. Butter parchment paper and lightly dust pans with flour, shake out excess.
  • In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour, set aside. 
  • In a medium mixing bowl whisk together remaining 2 1/4 cups flour, the baking soda, cinnamon, nutmeg and salt.
  • In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together granulated sugar, brown sugar and eggs until pale and fluffy, about 3 - 4 minutes. 
  • Slowly blend in vegetable oil, then mix in vanilla extract. Add half of the flour mixture and using a rubber spatula, fold just until combined. Add mashed bananas and fold to combine, then add remaining flour mixture and fold until combined. Fold in pineapple mixture and chopped pecans.
  • Divide batter evenly among prepared cake pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 34 - 40 minutes. 
  • Remove from oven and allow to cool in cake pans 10 minutes, then run a knife around edge to loosen and invert onto wire racks to cool completely. 
  • Frost with cream cheese frosting and gently press coconut onto sides. If desired decorate top with a ring of whole or chopped pecans near outside edge.
  • For the cream cheese frosting: In the mixing bowl using an electric hand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. 
  • Add powdered sugar and vanilla and blend again until shade becomes whiter and frosting is fluffy. To firm up the frosting a bit freeze in 3 minute increments mixing between increments until it's reached a slightly stiffer consistency.