Ingredients
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1/4
teaspoon ground allspice
1
cup granulated sugar
1
cup packed brown sugar
1
cup vegetable oil
1
cup mashed very ripe bananas (2 medium)
3
eggs, beaten
1
cup flaked coconut
1
can (8 oz) crushed pineapple, undrained
1
container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1/2
cup flaked coconut, toasted
15
dried banana chips (about 1/2 cup), if desired
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
In large bowl, mix flour, baking soda, salt, cinnamon and allspice; set aside. In medium bowl, mix granulated sugar, brown sugar, oil, bananas and eggs with whisk. Add to flour mixture, stirring with whisk until blended. Stir in 1 cup coconut and the pineapple. Pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
Frost cake with cream cheese frosting; sprinkle with toasted coconut. Top each piece of cake with 1 banana chip.
