Banana Pineapple Cake With Broiled Coconut Frosting Recipes

BANANA AND PINEAPPLE CAKE

Steps:

• Preheat oven to 180C degrees.
• Brush a 9 inch round cake tin with melted butter.
• Line sides with baking paper.
• Place bananas, pineapple and sugar in a large mixing bowl.
• Add sifted flour and spice.
• Stir together with a wooden spoon until combined.
• Whisk together the oil, juice and eggs in a jug.
• Pour onto the banana mixture and stir until combined and the mixture is smooth.
• Spoon into the prepared tin.
• Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
• Leave cake at least 15 minutes before turning onto a wire rack to cool.
• Icing- Beat the butter and cream cheese until smooth.
• Add icing sugar gradually alternately with the juice and honey.
• Beat until thick and creamy.
• Spread over the cooked cake.

BANANA PINEAPPLE CAKE WITH COCONUT PECAN FROSTING

Steps:

• 1. In a large bowl, combine cake mix, pineapple with juice, milk, eggs and oil. Beat on low speed to blend, about 1 minute. Add bananas and beat on medium speed for 2 minutes.
• 2. Pour into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30-35 minutes.
• 3. During last 5 minutes of baking, prepare frosting.
• 4. Frosting: In a medium saucepan, cook and stir sugar, butter, evaporated milk, egg yolks and vanilla on medium heat until thickened , about 10 minutes.
• 5. Remove from heat and stir in coconuts and pecans. Cool to room temperature and spreading consistency, before spreading on cooled cake.

BANANA-PINEAPPLE CAKE

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda.
• Make a well in the center of the dry ingredients.
• In another bowl, combine eggs, bananas, oil (or replacement), undrained pineapple and vanilla. Add all at once to dry ingredients, stirring until moistened.
• Pour batter into a greased and floured 10 inch fluted tube pan. Ensure sides are slighly higher than center.
• Bake at 350 F for 65 - 70 minutes or until cake tests done by insertion of a toothpick that comes out dry without any wet batter attached.
• Cool in pan for 15 minutes; remove and cool on wire rack. Sprinkle with powdered sugar or drizzle with a powdered sugar glaze, if desired.

THE CAKE THAT DOESN'T LAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

BANANA CAKE WITH COCONUT FROSTING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
• Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
• Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
• Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
• Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
• Make frosting while cake cools:
• Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
• Frost top of cooled cake and sprinkle with coconut.

BANANA-PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Cream butter and sugar, add beaten egg.
• Sift flour, baking powder and salt, add gradually with milk to butter mixture. Fold in mashed banana.
• Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan.
• Add well drained crushed pineapple and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.

BANANA PINEAPPLE CAKE

Steps:

• Cake Instructions: Combine first 5 dry ingredients in large bowl.
• Measure 1 cup undrained pineapple.
• Reserve rest for icing.
• Add measured pineapple and remaining ingredients to bowl.
• Mix just until thoroughly combined.
• Turn into greased and floured 10" cake pan.
• Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
• Cool on rack 20 minutes, then remove from pan and cool completely.
• Icing Instructions: Drain reserved pineapple well.
• Whip margarine, icing sugar and pineapple juice together until smooth.
• Fold in pineapple.
• Spread on top and side of cake.