Banana Pineapple Cake With Coconut Pecan Frosting Recipes

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PINEAPPLE BANANA CAKE RECIPE



Pineapple Banana Cake Recipe image

This pineapple, banana cake recipe or Hummingbird cake is a classic Southern cake. For a simple birthday cake idea, bake in a bundt tin, top with cream cheese frosting and decorate with flowers and chopped pecans.

Provided by Harriet

Categories     Desserts

Time 50m

Number Of Ingredients 16

270 grams plain flour
1 teaspoon cinnamon powder
1/2 teaspoon bicarbonate of soda
160 grams caster sugar
100 grams pecans (chopped)
300 grams bananas (very ripe and mashed)
Zest of 1 lime
1 tablespoon lime juice
300 grams canned pineapple rings (about 8 - drained and chopped into tiny pieces)
1/2 cup canola oil
2 large eggs
80 grams cream cheese (at room temperature)
80 grams sifted icing sugar
1 teaspoon lime zest
1-3 tablespoons lime juice
a few extra pecans for decorating

Steps:

  • Place all the ingredients from the dry list into a large mixing bowl, mix well.
  • In a large jug, add all the ingredients from the wet list, and mix well.
  • Pour all the mixed wet ingredients into the dry ingredients, and gently mix until just combined.
  • Spoon the mixture into the prepared 22 cm cake tin, level the top, and place in the preheated oven to bake for 20 - 30 minutes, or until cooked - Insert a wooden skewer into the cake, if it comes out clean the cake is cooked.
  • When cooked, remove from the oven, and allow to stand in the tin for 10 minutes before turning onto a wire cake rack. Allow to cool completely before adding the frosting.
  • Place all the ingredients from the cream cheese frosting list into a bowl. Mix well (with a spoon or electric mixer) until smooth. Spread over the top of the cooled cake. Decorate with finely chopped pecan nuts.

Nutrition Facts : ServingSize 1 slice, Calories 371 kcal, Carbohydrate 49 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 79 mg, Fiber 2 g, Sugar 27 g

PINEAPPLE CAKE WITH COCONUT PECAN ICING RECIPE - (4.2/5)



Pineapple Cake with Coconut Pecan Icing Recipe - (4.2/5) image

Provided by Susan52

Number Of Ingredients 17

Cake Ingredients:
1 1/2 Cups sugar
2 tsp. baking soda
2 Cups sifted flour
1/2 tsp. salt
1 (15 1/2 oz.) can crushed pineapple, undrained-some people say they
only have 20 oz cans. You can use that!
2 eggs
1 tsp. vanilla
Icing Ingredients:
1 1/2 Cups sugar
1/2 Cup (1 stick) butter
1 small can evaporated milk (5 oz.)
1 Cup pecans, chopped
Pinch of salt
1 1/2 Cups coconut
1 tsp. vanilla

Steps:

  • Cake Directions: Mix dry ingredients in large bowl. Add beaten eggs, pineapple, and vanilla. Mix well and pour into 9″x13″ pan. Bake at 350 degrees for 25-40 minutes. Begin checking at 25 for center of cake to spring back. Icing Directions: Prick the cake with a toothpick like this: Put all ingredients into large pan and bring to a boil. Boil for 6 minutes while stirring. Pour over the cake while cake is still warm

COCONUT AND PINEAPPLE BANANA CAKE (HUMMINGBIRD CAKE)



Coconut and pineapple banana cake (Hummingbird cake) image

A carrot cake-style cake with a tropical twist! This coconut and pineapple banana cake is moist, light and both subtly and beautifully flavorsome. A perfect sharing cake for summer!

Provided by Helen

Categories     Dessert

Time 35m

Number Of Ingredients 15

2 cups plain flour (I used 1 cup wholemeal, 1 cup white)
1 teaspoon baking powder
½ teaspoon baking soda
½ cup dessicated or flaked coconut
½ teaspoon salt
2 small to medium ripe bananas (mashed)
2 large eggs (whisked)
¾ cup dark or light brown sugar
½ cup oil (I used half light olive oil and half rape seed oil, but any is fine)
8 ounces pineapple with juice, ((1 can) pineapple chopped into small pieces)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
4½ ounces cream cheese
2 cups icing / powdered sugar
½ cup crushed walnuts to decorate (optional)

Steps:

  • Pre-heat the oven to 180C / 355F and line a 8 - 9 inch square (or equivalent) baking pan with baking paper.
  • Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
  • Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger.
  • Add the dry ingredients into the wet ingredients and stir until just combined (take care not to overmix).
  • Pour into the baking pan, then bake for 25 to 30 minutes until a skewer inserted into the centre of the cake comes out more or less clean.
  • Let cool in the pan for 10 minutes, then transfer to a cooling rack.
  • Beat the cream cheese with a hand-held whisk, then slowly whisk in the icing / powdered sugar until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.

Nutrition Facts : Calories 545 kcal, Carbohydrate 78 g, Protein 6 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 257 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving

BANANA PINEAPPLE CAKE WITH COCONUT PECAN FROSTING



Banana Pineapple Cake with Coconut Pecan Frosting image

This moist cake's delicious light and delicate flavor compliments the coconut frosting and it isn't too sweet or rich.

Provided by Anita Hoffman

Categories     Cakes

Time 50m

Number Of Ingredients 14

1 box (18 ounces) white cake miz
1 can(s) (8 ounces) crushed pineapple in juice
1/2 c milk
3 eggs
3 Tbsp oil
1 c mashed banana (about 2-3 medium bananas)
FROSTING
1 can(s) (6 ounces) evaporated milk
3/4 c sugar
1/3 c butter
2 egg yolks, beaten slightly
1 tsp vanilla
1 -1/3 c flaked coconut
1 c chopped pecans

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 CAKE WITH COCONUT FROSTING



Banana Cake with Coconut Frosting image

Categories     Fruit     Dessert     Bake     Banana     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

For cake
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing pan
1 1/2 cups all-purpose flour plus additional for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light brown sugar
1 large egg
3/4 cup well-mashed very ripe bananas
1/4 cup sour cream
1/2 teaspoon vanilla
For coconut frosting
3 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/3 cup confectioners sugar
3 tablespoons well-stirred canned cream of coconut such as Coco López (not coconut milk)
1 teaspoon dark rum (optional)
1/3 cup sweetened flaked coconut

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.

PINEAPPLE PECAN CAKE



Pineapple Pecan Cake image

"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 large eggs, beaten
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 249mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE CAKE WITH COCONUT & PECAN



Pineapple Cake with Coconut & Pecan image

Make and share this Pineapple Cake with Coconut & Pecan recipe from Food.com.

Provided by Cheryl F.

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups flour
1 teaspoon baking soda
2 cups sugar
2 large eggs
1 teaspoon vanilla
20 ounces crushed pineapple
1/2 cup salted butter
1/2 teaspoon vanilla
2/3 cup evaporated milk
1 cup sugar
1 cup chopped pecans
1 cup coconut flakes

Steps:

  • Blend first 6 ingredients in large bowl.
  • Pour into greased 9x13 pan.
  • Bake 40-45 minutes.
  • Remove from oven and poke several holes in cake with handle of wooden spoon.
  • In saucepan heat next 4 ingredients.
  • Add pecans and coconut; heat 5 more minutes, stirring constantly.
  • Spoon topping evenly over cake.

Nutrition Facts : Calories 492.8, Fat 18.3, SaturatedFat 8.2, Cholesterol 55.4, Sodium 220.7, Carbohydrate 79.8, Fiber 2.5, Sugar 59.9, Protein 5.5

COCONUT PECAN CAKE



Coconut Pecan Cake image

This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 13

4 large eggs, room temperature
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract, divided
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING



Banana-Pineapple Layer Cake with Cream Cheese Frosting image

Provided by Carol Hill

Categories     Fruit     Dessert     Bake     Cream Cheese     Banana     Pineapple     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups chopped bananas (from about 3 bananas)
1 cup chopped pecans
1 8-ounce can crushed pineapple with juice
Frosting
2 8-ounce packages cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup chopped toasted pecans

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

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