A delightful and easy cake to prepare and is super flavorful...

Servings: 12
Prep: 30 Mins.
Bake: 1Hr and 5 to 15 Mins.
1-1/2 cups canola oil
3 large eggs
2 tsp vanilla extract
3 mashed ripe bananas
1 (8-oz can) crushed pineapple with its juice (do not drain)
3 cups all-purpose flour
½ tsp ground ginger
1-1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1 tsp double-acting baking powder (or regular)
1 tsp baking soda
1 tsp kosher salt
1 cup shredded sweetened coconut
1 cup pecans, finely chopped
Preheat oven to 325F (not 350F).
Generously spray a bundt pan with baking spray (or use oil and then flour the pan).
In a large mixing bowl, use a whisk to combine all the wet ingredients. Place all the dry ingredients in a sieve and sift over wet ingredients in large bowl; use a wooden spoon to just to combine (do not over mix).  Fold in the additions.
Pour cake batter into the bundt pan. Bake in preheated oven for 1 hour and 5 to 15 minutes (turning half way for even baking), just until a toothpick inserted comes out clean. (Do not overbake or the cake will be dry).
Remove hot cake from oven and place upright in bundt pan on a baking rack to cool for 30 minutes.  Invert pan to remove cake, and place on baking rack to fully cool.
Meanwhile, prepare the frosting shown below.
8 TB salted butter, at room temp
8 TB cream cheese, at room temp
4 cups confectioners’ sugar, sifted
2 tsp vanilla extract
Place all frosting ingredients in a medium-size bowl. Use a hand mixer to combine, then continue beating until smooth and fluffy for about 3 minutes. Cover and set aside at room temperature until cake has fully cooled, then frost. ~ Enjoy!

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