Best Banana Pineapple Cake With Coconut Pecan Frosting Recipes

BANANA, PINEAPPLE AND COCONUT CAKE

Steps:

• Preheat oven to 350°F Grease and flour fluted or tube pan.
• Cream butter and sugar. Add eggs, flour, baking powder, baking soda, coconut milk and cinnamon .
• Stir in pineapple and bananas and mix well with a wooden spoon. Pour into prepared pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Drizzle condensed milk and serve.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 300 degrees F.
• Add pecans and coconut to a large baking sheet/jelly roll pan and spread into an even layer (keep them separate). Bake at 300 F degrees for 8-11 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly. Remove once coconut is golden. Add pecans to food processor and finely chop.
• Increase oven to 325 degrees F. Line the bottom of three 9" round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
• In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in 3/4 cup toasted coconut, 1 cup toasted pecans (reserve the rest for garnish) and all remaining Wet Ingredients, including drained pineapple, until combined.
• Stir Dry Ingredients into Wet ingredients just until moistened, being careful not to overmix - batter will be THICK.
• Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for 32-38 minutes (check earlier if using light pans), or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.
• Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
• In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting or add milk 1 tablespoon at a time for thinner frosting.
• Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
• Top cake with 1 cup frosting and spread evenly. Top with a Second Cake and spread evenly with 1 cup frosting. Top with remaining Cake.
• Create Crumb Layer by scooping 1/2 cup of frosting into a smaller bowl to use. Frost cake with this 1/2 cup frosting starting with the top and working down until the cake is evenly frosted in a thin layer. Refrigerate Cake and remaining frosting for 30 minutes or until crumb layer has set.
• Frost the outside of cake as you desire with the remaining frosting. Garnish with reserved coconut and pecans.
• Time permitting, cover cake with cake dome and refrigerate cake 30 minutes to let the frosting set. Let the cake come to room temperature (1-2 hours) before serving).
• Frosted Hummingbird Cake can be covered with cake dome and stored at room temperature for 2 days or covered and refrigerated for up to 7 days. Bring to room temperature before serving.

PINEAPPLE PECAN CAKE

Steps:

• In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

THE CAKE THAT DOESN'T LAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

BANANA PINEAPPLE CAKE WITH COCONUT PECAN FROSTING

Steps:

• 1. In a large bowl, combine cake mix, pineapple with juice, milk, eggs and oil. Beat on low speed to blend, about 1 minute. Add bananas and beat on medium speed for 2 minutes.
• 2. Pour into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30-35 minutes.
• 3. During last 5 minutes of baking, prepare frosting.
• 4. Frosting: In a medium saucepan, cook and stir sugar, butter, evaporated milk, egg yolks and vanilla on medium heat until thickened , about 10 minutes.
• 5. Remove from heat and stir in coconuts and pecans. Cool to room temperature and spreading consistency, before spreading on cooled cake.

PINEAPPLE CAKE WITH COCONUT PECAN ICING RECIPE - (4.2/5)

Steps:

• Cake Directions: Mix dry ingredients in large bowl. Add beaten eggs, pineapple, and vanilla. Mix well and pour into 9″x13″ pan. Bake at 350 degrees for 25-40 minutes. Begin checking at 25 for center of cake to spring back. Icing Directions: Prick the cake with a toothpick like this: Put all ingredients into large pan and bring to a boil. Boil for 6 minutes while stirring. Pour over the cake while cake is still warm