2 1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 (20 ounce) can crushed pineapple, undrained 2 teaspoons vanilla extract 1 stick butter (1/2 cup melted) 3 eggs 3 bananas, peeled and cut into small pieces cooking spray
Coconut Frosting Ingredients:
3/4 cup sugar 1 (12 ounce) can evaporated milk 1 stick butter 4 cups shredded coconut 1 cup pecans or walnuts
Combine sugar, butter, milk, and coconut and bring to boil on top of the stove. Stir constantly to keep from burning. Boil about five minutes until thickens. Remove from heat then fold in nuts. Let stand about 10 to 12 minutes before putting on cake.
Combine flour, sugar, baking soda and cinnamon in a large mixing bowl. Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs. Add bananas to pineapples mixture and mix with spatula. Add the pineapple and bananas to the dry ingredients and mix well with a spatula. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with coconut frosting.
Refrigerate if you are not serving promptly.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!