banana pineapple cake with coconut pecan frosting
(1 rating)
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This moist cake's delicious light and delicate flavor compliments the coconut frosting and it isn't too sweet or rich.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For banana pineapple cake with coconut pecan frosting
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1 box(18 ounces) white cake miz
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1 can(8 ounces) crushed pineapple in juice
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1/2 cmilk
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3eggs
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3 Tbspoil
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1 cmashed banana (about 2-3 medium bananas)
- FROSTING
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1 can(6 ounces) evaporated milk
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3/4 csugar
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1/3 cbutter
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2egg yolks, beaten slightly
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1 tspvanilla
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1 -1/3 cflaked coconut
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1 cchopped pecans
How To Make banana pineapple cake with coconut pecan frosting
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1In 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.
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2Pour into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30-35 minutes.
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3During last 5 minutes of baking, prepare frosting.
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4Frosting: In a medium saucepan, cook and stir sugar, butter, evaporated milk, egg yolks and vanilla on medium heat until thickened , about 10 minutes.
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5Remove from heat and stir in coconuts and pecans. Cool to room temperature and spreading consistency, before spreading on cooled cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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