Ingredients for Banana Pineapple And Coconut Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) softened unsalted butter
- 4 large eggs
- 1 ¾ cups granulated sugar
- 2 cups mashed ripe bananas
- 1 cup coconut milk
- 1 ½ cups crushed pineapple (drained)
- generously with sweetened condensed milk
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How to Make Banana Pineapple And Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch fluted or tube pan.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- 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.
- 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.
- Gently fold in 2 cups mashed ripe bananas and 1 ½ cups crushed pineapple (drained).
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, drizzle generously with sweetened condensed milk and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
133g
Fat
33g
Carbs
16g
