8ouncecan (227 g) crushed pineapple, undrained (or pineapple chunks, undrained, blended using an immersion blender)2
2very ripe bananasmashed
1cup(100 g) chopped toasted pecans, plus more for garnish
½cup(42 g) shredded coconutI use unsweetened
Cream Cheese Frosting
⅔cup(160 g) butter, room temperature
3cups(330 g) powdered sugar
1tablespoonfreshly squeezed lemon juice or 1 teaspoon vanilla extract
7ounces(200 g) full-fat cream cheese spread*
Instructions
Preheat oven to 350°F (170°C). Grease a 9x13 inch (25x40 cm) baking pan.
For the cake: Stir together flour, brown sugar, cinnamon, baking soda and salt in a large mixing bowl. Add the eggs, oil, rum and vanilla and blend to combine. Blend in pineapple and bananas. Fold in nuts and coconut.
Spread batter into prepared pan. Bake for 25-30 minutes, until a toothpick comes out clean or with a few crumbs. Remove from the oven and allow cake to cool completely in pan.
For the frosting: beat the butter on high speed until light and fluffy. Add the powdered sugar one third at a time and beat on high speed until light and creamy. Blend in lemon juice or vanilla. Add the cream cheese and beat on high for a few seconds to blend.
Spread frosting on the cooled cake and garnish with chopped, toasted pecans. Cake will stay fresh tightly covered in the refrigerator for 3-4 days.
Notes
*Find a more detailed post on making Cream Cheese Frosting using European cream cheese here. Based on a recipe from The View from Great Island, with many changes to accommodate the bigger pan size.