Description
A delicious banana coconut cake topped with cream cheese frosting and pecans.
Ingredients
Scale
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 ripe bananas (mashed)
- 1 cup shredded coconut
- 1 cup crushed pineapple (no need to drain)
- 1 cup chopped pecans (divided)
- 6 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ½ cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray an 8×5 loaf pan with non-stick cooking spray or place a piece of parchment paper into the pan.
- In a large bowl, add the granulated sugar, brown sugar, and oil, and using a hand mixer beat until combined.
- Add in the eggs and vanilla, and mix just until combined.
- Add in the flour, baking powder, baking soda, cinnamon, and salt, and mix until combined.
- Using a spatula or wooden spoon, fold in the mashed bananas, shredded coconut, pineapple, and pecans.
- Pour the batter into the prepared baking pan and bake for 60-65 minutes or until a toothpick comes out clean.
- In a medium bowl, add the softened cream cheese and butter and mix until combined. Mix in the powdered sugar, vanilla, and cinnamon until creamy.
- Once the cake has cooled completely, spread the frosting over the top and sprinkle with the remaining chopped pecans.
Notes
- This cake can be stored in the refrigerator for up to a week.
- For best results, let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice