PINEAPPLE BANANA CAKE WITH COCONUT FROSTING

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Pineapple Banana Cake The Southern Lady Cooks

This pineapple banana cake is very moist and the frosting makes is even more so.  A great dessert for family or guests.  I love it with my morning coffee.  Pineapple banana cake is wonderful for any holiday, too.  Any time you are entertaining add this pineapple cake to your menu and you won’t be sorry.  The bananas just add a little something to this recipe and it is a good way to use up bananas you have on hand.  The coconut frosting on this cake is one of my favorite frostings. It is so versatile and can be used on many different cakes.

Pineapple Banana Cake with Coconut Frosting

2 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 (20 ounces) 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 ounces) 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 the cake.

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.

Love pineapple desserts? Don’t forget about this delicious pie!

Pineapple Banana Cake The Southern Lady Cooks

Pineapple Banana Cake The Southern Lady Cooks

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Pineapple Banana Cake with Coconut Frosting

This is an easy and delicious dessert. This cake is very moist and wonderful with coffee.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Pineapple Banana Cake with Coconut Frosting
Servings: 12 servings
Author: The Southern Lady Cooks

Ingredients

  • 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)

Coconut Frosting

  • 3/4 cup sugar
  • 1 12 ounces 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

Instructions

  • 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.

Frosting Instructions:

  • 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 the cake.

Don’t forget to pin our Pineapple Banana Cake:
 
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