Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Divide mixture equally between 2 greased 9' round cake pans. Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips. Mix all ingredients in a large mixing bowl until well combined. Add the buttermilk, vanilla and salt and beat just to combine. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy.
Once completely cooled, level the tops using a serrated knife.įor the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Fold in the pecans.ĭivide the batter among the prepared cake pans. 1x 2x 3x 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons. Pour the wet ingredients into the dry ingredients and whisk until completely combined.
Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.īeat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl.
Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out. For the cake: Preheat the oven to 350 degrees F.