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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. If you like, sprinkle confectioners' sugar over the top, says the Bradley, Illinois baker. Ingredients:
3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
3 eggs, beaten |
1 cup vegetable oil |
2 cups finely chopped ripe bananas (about 3 medium) |
1 can (8 ounces) crushed pineapple, undrained |
1-1/2 teaspoons vanilla extract |
1/2 cup flaked coconut |
1 cup chopped nuts |
Directions:
1. In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
2. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely. Yield: 12-16 servings.
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