From the Bakery of Afternoon Tea: Book of Cakes by Pallés Ana & Pallés Ada

Author:Pallés, Ana & Pallés, Ada [Pallés, Ana]
Language: eng
Format: epub
Tags: CKB014000
Publisher: A Piece of Conversation
Published: 2013-11-24T22:00:00+00:00

Another Southern classic, this is an incredibly moist and flavorful cake that became an instant favorite upon first bite. Our version is absolutely scrumptious and never fails to please. Enjoy every mouthful!

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

4 large eggs, beaten

¾ cup melted butter

1 ½ teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

½ cup shredded coconut

Preheat the cover to 350°. Line three 9-inch round cake pans with circles of parchment paper. Butter and flour the pans.

Sift together the flour, baking soda, salt and cinnamon. Cream the butter and sugar in a large mixing bowl. Add the eggs and beat well.

Add the flour mixture a cup at a time, then add the chopped bananas and pineapple. Stir in the vanilla, pecans, and coconut.

Pour the batter into the prepared cake pans. Bake 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between the layers and on the top and sides of the cake; sprinkle ½ cup chopped pecans on top. Store in the refrigerator.

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