Ingredients
- 2 cups granulated sugar
- 1 cup neutral oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup crushed pineapple
- 4 ripe bananas, mashed
- 3 cups all-purpose flour
- 1 ½ teaspoons Fleischmann’s Baking Soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup pecan pieces
- ½ cup unsweetened flaked coconut
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 pinch salt
- 8 oz cream cheese, softened
Steps
- 1. Preheat the oven to 325°F (163°C) and grease & line two 9-inch round cake pans.
- 2. In a large mixing bowl, beat together sugar, oil, eggs, vanilla, pineapple, and banana until well combined.
- 3. Sift in flour, baking soda, salt, and cinnamon. Mix until the batter comes together.
- 4. Fold in pecans and coconut.
- 5. Equally divide the batter amongst the two prepared cake pans.
- 6. Bake until golden and the tops bounce back to touch, about 30 to 40 minutes.
- 7. Let cool completely before frosting.
- 8. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, vanilla, and salt until fluffy, about 5 minutes.
- 9. With the mixer running, add the cream cheese one tablespoon at a time until incorporated.
- 10. Frost the cake as desired, slice, and serve.