AMIES PINEAPPLE CAKE with COCONUT and BANANA. A light, moist & summery cake with pineapple, coconut and banana in every bite. Add cream cheese frosting & it's like carrot cake A light and summery cake with a cream cheese topping. Just put the dry ingredients in one bowl and the wet in another, then stir.
Coconut, banana and pineapple topped off with an amazing Lime Frosting makes for a delicious snack! A simple banana snack cake filled with pineapple, coconut, and nuts, this is a perfect way to enjoy those ripe bananas sitting on the counter. Use an electric mixer to beat together the sugar and eggs until light and fluffy. You can cook AMIES PINEAPPLE CAKE with COCONUT and BANANA using 19 ingredients and 7 steps. Here is how you achieve that.
Ingredients of AMIES PINEAPPLE CAKE with COCONUT and BANANA
- It’s 450 grams of baking flour.
- You need 3 large of eggs.
- It’s 200 grams of desiccated coconut.
- It’s 3 of ripe banana, mashed.
- Prepare 230 grams of pineapple, mashed.
- Prepare 150 grams of walnuts, chopped finely.
- It’s 1 tsp of bicarbonate.
- You need 1 tsp of ground cinnamon.
- It’s 240 ml of sunflower or vegetable oil.
- You need 450 grams of sugar.
- Prepare 1 tsp of vanilla extract.
- Prepare 1/2 tsp of salt.
- You need of frosting.
- Prepare 225 grams of philadelphia cream.
- It’s 1 tsp of vanilla extract.
- Prepare 450 grams of icing sugar, sifted.
- Prepare 110 grams of melted butter.
- Prepare of decoration.
- You need 1 small of pineapple, sliced thinly round.
Add the bananas, oils, vanilla and harissa. Beat to combine, then sift in the flour, bicarbonate of soda and spices, folding it all together with a metal spoon. In large bowl, combine cake mix, pineapple & juice, milk, eggs, and oil. Use up those ripe bananas and have a slice of Banana Pineapple Cake!
AMIES PINEAPPLE CAKE with COCONUT and BANANA instructions
- Put the oil, sugar and vanilla in a large bowl. Mix with an electric hand whisk until smooth and fluffy. Add the eggs one at a time, whisking well until incorporated. Add the flour (little by little), cinnamon, salt and bicarbonate, whisk until smooth, then add the banana and pineapple. Mix until well blended. Add walnut and desiccated coconut. Give everything a good final mix..
- Divide the mixture between 2 greased 20 cm baking pan or pan with parchment paper. Bake at 180ºC for 40 minutes in two level in the oven. After the first 20 minutes, change the position of the pan. Bake for another 20 minutes until risen, golden, and an inserted skewer comes out clean..
- Allow the cake to cool in their pan before turning out into a wire track while you make the frosting and prepare the pineapple decoration..
- To make philadelphia frosting: Beat philadelphia cream and vanilla extract with the creamed butter in a mixing bowl. Gradually sift in the icing sugar beating all the time to make smooth and spreadable frosting.
- For pineapple decoration: Cook pineapple in the oven at 150ºC for 30 minutes, at each side..
- Spread the frosting mixture across the bottom of the other cake then reassemble the 2 cakes. Pour over the remaining mixture, making sure to cover the entire cake. Arrange on top and side of the cake pineapple as decoration..
- Serve, share and enjoy!.
The usual banana bread routine involves walnuts, which are not tropical nuts. So I started with As a nod to that frozen bag of "tropical fruit," I added dried pineapple and rehydrated it with a good long Pour the mixture into the prepared pan and bake until a cake tester or wooden skewer comes out. A Healthier Apple Crumble recipe: Chunky apples topped off with a crumble topping made with oats, almond flour, quinoa and sweetened with maple syrup. The most AMAZING Coconut Cake with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting. Coconut and pineapple chunks are scattered throughout the loaf.
