Banana Pineapple And Coconut Cake Recipe

Ingredients for Banana Pineapple And Coconut Cake

• All Purpose Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 ¾ cups granulated sugar
• 2 cups mashed ripe bananas
• 1 cup coconut milk
• Crushed Pineapple
• Sweetened condensed milk (for drizzling)

How to Make Banana Pineapple And Coconut Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch fluted or tube pan.
2. Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
3. Add 4 large eggs one at a time, mixing well after each addition. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in 2 cups mashed ripe bananas and 1 ½ cups crushed pineapple (drained).
6. Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Once cooled, drizzle generously with sweetened condensed milk and serve. Enjoy!