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Ingredients
- Unsalted butter, room temperature, for pans and racks
- 3 cups all-purpose flour, plus more for pans
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups sugar
- 3 large eggs
- 3 cups mashed ripe banana, about 3 large
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1 cup desiccated coconut, unsweetened
Details
Preparation
Step 1
Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
*Top with cream cheese frosting
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