Makes 1 (9 inch) 3-layer cake
Cream Cheese Frosting (recipe below)
Garnish: chopped toasted pecans
This cake tastes even better the day after it's made.
3 1/2 cups all purpose flour
1 cup granulated sugar
1 cup firmly packed brown sugar
3/4 cup toasted pecans, chopped
3/4 cup sweetened flaked coconut, toasted
2 teaspoons baking soda
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 (20 ounce) can crushed pineapple, drained
2 cups mashed ripe banana
1 cup canola oil
1 Tablespoon vanilla extract
3 large eggs, lightly beaten
1. Preheat oven to 350 degrees. Spray 3 (9 inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again.
2. In a large bowl, whisk together flour, sugars, pecans, coconut, cinnamon, baking soda, salt, ginger, nutmeg, and allspice. In a medium bowl, combine pineapple, banana, oil, vanilla, and eggs. Make a well in center of dry ingredients. Pour banana mixture over dry ingredients; stir until combined. Divide batter among prepared pans, smoothing tops with offset spatula.
3. Bake. Until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans 10 minutes. Remove from pans; let cool completely on. Wire racks.
4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans, if desired. Cover and refrigerate up to 3 days.
Cream Cheese Frosting
Makes about 6 cups
3 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
2 pounds confectioners sugar
1. In a large bowl, beat cream cheese at medium speed with a mixer until creamy. Add butter, vanilla and salt; beat until smooth. Gradually add confectioner sugar, beating until smooth.