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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Gorgeous presentation with dried pineapple flowers standing up on end top and sides. Ingredients:
3 cups flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
8 ounces butter, melted and cooled |
2 teaspoons vanilla extract |
2 cups sugar |
3 large eggs |
2 cups mashed ripe bananas |
8 ounces crushed pineapple, drained |
1 cup nuts, chopped (pecan or walnut) |
1 cup coconut, dried unsweetened |
cream cheese frosting |
dried pineapple fresh edible flower |
Directions:
1. Preheat oven to 350.
2. Butter 2 9 inch pans and line bottom with parchment (butter the paper and dust with flour) or use silicone.
3. Whisk together flour, baking soda, cinnamon and salt. Set aside.
4. In another bowl, stir together banana, pineapple, nuts and coconut. Add the flour mixture and blend.
5. Divide between pans and bake until golden brown, 30-40 minutes, rotating pans halfway through.
6. Tranfer pans to a baking rack to cool 15 minutes before unmolding. Loosen sides with a knife and invert onto greased wire rack. To preevent layers from splitting, invert again so the tops are up. Cool completely before icing.
7. Place on serving platter and spread 1/4 inch of frosting. Add next layer. Put a crumb coat on and then frost.
8. Decorate with dried pineapple flowers which were made by slicing very thinly from a fresh peeled pineapple with nibs out and dried in an oven at 225 for 30 minutes or until dry. Stick them in so they stand upright all over the cake.
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