Best 3 Banana Pineapple And Coconut Cake Recipes

Indulge in a tropical paradise with our tantalizing Banana Pineapple and Coconut Cake! This delightful treat combines the sweet flavors of banana, the tangy zest of pineapple, and the rich creaminess of coconut into a symphony of flavors that will transport your taste buds to a tropical oasis. Each bite offers a harmonious blend of textures, from the moist and fluffy cake to the velvety frosting and the refreshing pineapple chunks.

Our extensive guide provides you with step-by-step instructions and essential tips to ensure your cake turns out perfect. Discover the secrets of creating a moist and fluffy cake batter, achieving the ideal frosting consistency, and incorporating pineapple and coconut into your masterpiece.

For those with dietary restrictions, we've included a gluten-free and vegan variation of the recipe. Embrace the joy of baking and relish the satisfaction of creating a delectable cake that caters to everyone's dietary needs.

Additionally, we've curated a collection of complementary recipes to elevate your tropical cake experience. Learn how to craft a refreshing pineapple syrup that adds a burst of tangy sweetness to each slice. Impress your guests with a creamy coconut frosting that adds a touch of luxury to your cake. And for a delightful finishing touch, discover the art of creating beautiful and tasty decorations using pineapple and coconut.

Embark on a culinary journey with our comprehensive guide to the Banana Pineapple and Coconut Cake. Indulge in the tropical flavors, explore the variations, and relish the accompanying recipes to create a truly unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

HAWAIIAN SUNSET CAKE

Hawaiian Sunset Cake image

This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package white or orange cake mix (regular size)
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Additional coconut, toasted, optional

Steps:

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

THE CAKE THAT DOESN'T LAST

The Cake That Doesn't Last image

This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.

Provided by Jenny Busch

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h45m

Yield 14

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
1 ½ cups vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups banana, mashed
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

Nutrition Facts : Calories 524 calories, Carbohydrate 60.3 g, Cholesterol 39.9 mg, Fat 30.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 35.2 g

BANANA NUT COCONUT CAKE

Banana Nut Coconut Cake image

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

Provided by ETHELMERTZ

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

Ingredients

1 ½ cups white sugar
½ cup butter, softened
2 eggs
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
½ cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Nutrition Facts : Calories 708.1 calories, Carbohydrate 99.3 g, Cholesterol 71.9 mg, Fat 34.3 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 14.6 g, Sodium 267.3 mg, Sugar 74.7 g

Tips:

Use ripe bananas for the best flavor and texture.
Cream the butter and sugar together until light and fluffy; this will help incorporate air into the cake and make it light and airy.
Add the eggs one at a time, beating well after each addition; this will help prevent the cake from curdling.
Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients; this will help ensure that the ingredients are evenly distributed.
Do not overmix the batter, as this can toughen the cake.
Bake the cake until a toothpick inserted into the center comes out clean; this will ensure that the cake is cooked through.
Let the cake cool completely before frosting it; this will help prevent the frosting from melting.

Conclusion:

This banana-pineapple-and-coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, sweet and tangy flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this banana-pineapple-and-coconut cake a try. You won't be disappointed!