This cake is very moist and the frosting makes is even more so. Makes a great dessert for family or guests. I love it with my morning coffee. It’s wonderful for any holiday, too.2 1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 (20 ounce) can crushed pineapple, undrained 2 teaspoons vanilla extract 1 stick butter or margarine or 8 tablespoons or 1/2 cup, melted 3 eggs 3 bananas, peeled and cut into small pieces ( I just take a knife and cut into pieces about the size of a dime) Combine flour, sugar, baking soda and cinnamon in a large mixing bowl. Mix well with a wire whisk. Pour pineapple into a smaller bowl, add vanilla extract, melted butter and eggs. Add bananas to pineapples mixture and mix with a spoon. Add the pineapple and bananas to the dry ingredients and mix well with a spoon. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with icing of your choice or the coconut frosting below. Coconut Frosting 3/4 cup sugar 1 (12 ounce) can evaporated milk 1 stick butter or margarine 3 1/2 to 4 cups coconut 1 cup nuts of your choice (I used walnut pieces) Combine all ingredients but the nuts and bring to boil on top of the stove. Stir to keep from burning. Boil about five minutes until thickens. Remove from heat and fold in nuts. Let stand about 10 to 12 minutes before putting on cake. Enjoy! Note:If you live in a hot climate, you should refrigerate this cake after a day. This cake is good with cream cheese frosting, too. Don’t forget to check out these cake recipes: Chocolate Oatmeal Cake Chocolate Pudding Cake Chocolate Zucchini Cake Love these cakes? Click the photo to order my “Sweet Things” Cookbook: © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Click to follow The Southern Lady Cooks on Facebook.