Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour (, spooned and leveled)
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1 cup vegetable oil
  • 3 large eggs (, lightly beaten)
  • 2 cups mashed ripe bananas
  • 8 ounce can crushed pineapple in juice (, undrained)
  • 1/2 cup coconut flakes
  • 1 1/2 teaspoons vanilla
  • 16 ounces cream cheese (, softened to room temperature)
  • 1 cup unsalted butter (, softened to room temperature)
  • 1/4 cup caramel sauce
  • 2 teaspoons vanilla
  • 1/4 teaspoon coarse salt
  • 3 1/2 cups powdered sugar ((or up to 4 cups, as needed))
  • 1/2 cup toasted coconut flakes
  • 1/4 cup toasted pecans (finely chopped)

Instruction

  • Preheat oven to 350 degrees F. Grease 3, 9-inch round cake pans. Line bottoms with parchment paper. Grease and flour the pans and paper, discarding any excess. Set aside.
  • In an extra-large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the oil, eggs, mashed bananas, crushed pineapple, coconut flakes, and vanilla until just combined.
  • Divide batter evenly among the 3 prepared pans.
  • Bake 25-30 minutes or until a toothpick tester inserted near centers comes out clean. Remove from oven and cool in pans on wire racks for 10 minutes. Run a dull knife around edge to loosen and invert onto wire racks, cool completely and peel off paper.
  • Make the frosting: In a large bowl with an electric mixer, blend together the cream cheese, butter, caramel sauce, vanilla, and salt until combined and fluffy. Gradually beat in 3 1/2 cups of the powdered sugar, adding more if necessary to reach a stiffer, but spreadable consistency.
  • Make the topping: In a small bowl, combine the toasted coconut and chopped pecans.
  • Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if desired, by slicing a very thin piece off the top. Place first cake layer on a serving platter; using an offset spatula, spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake, making it as smooth as possible. Decorate top with a ring of the coconut-pecan mixture near outside edge.
  • Slice and serve at room temperature. And enjoy!