made by Rachel
1 cup pecans, toasted at 350 for 8 min and then finely chopped
3 cups cake flour
2 cups sugar (measure out two cups then take OUT 2 Tablespoons of it, so a little less than 2 cups)
1 tsp baking soda
1/2 teaspoon salt
1 tsp cinnamon
3 eggs
3/4 cup canola oil
1 1/2 tsp vanilla
1 - 8 oz can crushed pineapple, and juices
2 cups mashed ripe bananas(3-4 bananas)
1/2 cup coconut
For the frosting you will need:
1 stick unsalted butter, room temperature
8 oz/1 box cream cheese, room temperature
4 - 4.5 cups confectioner's sugar
1 tsp vanilla
Garnish:
1 cup pecans, toasted and finely crushed
To make:
Preheat oven to 350F. Grease two large, round cake pans and line the bottoms with a circle of parchment paper.
Whisk together the flour, baking soda, salt, cinnamon, and sugar (remember to remove two tablespoons from the 2 cups - I did this because I added coconut, which is all ready sweetened, and didn't want to over do the sugar content).
In another bowl, mix together the eggs, oil, vanilla, pineapple and pineapple juices, mashed bananas, and 1 cup of chopped pecans. Add the wet ingredients to the flour mixture and fold until combined. Evenly divide the batter between the two cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool the cakes on a wire rack for 10 minutes then remove from the pans and cool on the wire rack until totally cooled.
For the frosting:
Beat the butter and cream cheese until smooth and all the lumps are gone. Gradually add the powdered sugar and beat until smooth. Scrape the sides of the bowl and add the vanilla. Beat until light and fluffy.