TROPICAL PINEAPPLE BANANA CAKE

Tropical Pineapple Banana Cake image

Provided by Tammy Brownlow

Categories Cakes

Time 50m

Number Of Ingredients 25

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FOR CAKE:
2 bananas, mashed
20 oz canned pineapple tidbits, drained (reserve 1 tb juice for glaze)
1/2 c sugar
1/2 c light brown sugar, packed
1/2 c butter, softened
1/2 c sour cream
2 eggs, slightly beaten
1/2 tsp vanilla extract
1/2 tsp banan flavoring
1 1/2 c all purpose flour
1 tsp salt
1 tsp baking soda
FOR GLAZE: (OPTIONAL)
2 Tbsp butter melted
1 Tbsp sugar
1 Tbsp spiced rum
1 Tbsp pineapple juice
FOR TOPPING:
2 eggs, slightly beaten
1 1/3 c evaporated milk
1 1/3 c sugar
1/2 c butter
12 oz bag flaked coconut
1/2 c chopped macadamia nuts (you may substitute pecans or walnuts)

Steps:

1. Preheat oven to 350 degrees. In your mixer cream butter and sugars on medium speed until fluffy. Add eggs, mashed banana, pineapple, vanilla and banana extracts, sour cream. Mix on low until well combined.
2. In a separate bowl combine flour, salt and baking soda.
3. Add entire flour mixture and mix on low until combined.
4. Grease and lightly flour 9x13 baking pan. Pour in batter and bake 30 to 35 minutes until done. Set aside to cool.
5. Combine glaze ingredients and mix until sugar has melted. Poke holes on top of cake and brush glaze over cake. You don't have to use the entire amount. I usually end up using about 3/4 of the glaze.
6. In a medium sauce pan add egg, evaporated milk, sugar, and butter. On medium heat cook and stir until thick and bubbling about 6 to 8 minutes. Turn off heat and stir in coconut and macadamia nuts until combined. Cool to room temperature.
7. Spread topping over cake. Refrigerate until ready to serve.