This week’s wonderful recipe is brought to us by Eliana from A Chica Bakes. I was excited that she gave us the freedom to be able to pair the frosting with whatever tickled our fancy. The frosting is supposed to be coconut pecan but I am not a huge fan of pecans and quite honestly the walnuts were less expensive so it was an easy choice for me. I know when people think of this delicious frosting they instantly think of German chocolate cake but I wanted to pair it with something other than chocolate. Not only am I not a huge fan of chocolate desserts but I figured many of my fellow bakers would likely pair it with something chocolatey.
My taste buds seem to feel that bananas, pineapple and coconut make for a wonderful tropical combination so this cake was the perfect choice for me. I have never tasted coconut pecan frosting nor made a “cooked” frosting so this was a lot of fun for me. The frosting was everything I imagined it to be and it was very easy to make. I didn’t cut myself a slice yet but I did taste the frosting along with the piece of cake I cut off the bottom layer when leveling it off. The combination definitely did not dissapoint…..forget about the cream cheese frosting typically paired with hummingbird cake!
- 1 cup pecans, toasted and finely chopped (I left them out)
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs, lightly beaten
- 3/4 cups safflower, corn or canola oil ( I used canola)
- 1 1/2 tsp pure vanilla extract
- 1 – 8oz can crushed pineapple, do not drain
- 2 cups mashed ripe bananas (3-4 medium bananas)
Preheat oven to 350 degrees F and place rack in center of the oven. Butter or spray two 9×2 inch round cake pans and line the bottom of the pans with a circle of parchment paper (I don’t think the paper is necessary).
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.
In a large bowl whisk together all the dry ingredients (expect pecans). In another large bowl mix together all the wet ingredients and the finely chopped pecans. Add the wet ingredients to the flour mixture and mix until combined. Evenly divide the batter between the two prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (mine baked for 40 min).