Directions
- 1Combine 3 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon cinnamon in a bowl.
- 2Stir in 1 cup vegetable oil, 3 large beaten eggs, 2 cups mashed ripe bananas, 8 ounces crushed pineapple (undrained), ½ cup coconut flakes, and 1 ½ teaspoons vanilla.
- 3Divide batter evenly among three parchment-lined, greased 9-inch pans.
- 4Bake at 350° for 25-30 minutes, or until a tester near the center comes out clean.
- 5Remove from oven and cool for 10 minutes, then invert onto a wire rack to cool completely.
- 6For the frosting: blend together 16 ounces softened cream cheese, 1 cup unsalted softened butter, ¼ cup caramel sauce, 2 teaspoons vanilla, and ¼ teaspoon salt.
- 7Gradually add in 3 ½ cups of powdered sugar; add up to ½ cup more only if necessary to reach a stiffer but spreadable consistency.
- 8Make sure the cakes are completely cooled before frosting them.
- 9Combine toasted coconut flakes and toasted chopped pecans.
- 10Decorate the top with a pretty ring around the outer edge.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 2 cups mashed ripe bananas
- 8 ounces crushed pineapple
- 0.5 cup coconut flakes
- 1.5 teaspoons vanilla
- 16 ounces cream cheese
- 1 cup unsalted softened butter
- 0.25 cup caramel sauce
- 2 teaspoons vanilla
- 0.25 teaspoon salt
- 3.5 cups powdered sugar
- 0.5 cup toasted coconut flakes
- 0.5 cup toasted chopped pecans
Equipment
whisk9-inch pansmixer
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