Banana Nut Pineapple Cake

  • c flour
  • 1 1/2 t baking soda
  • t salt
  • t cinnamon
  • 1/2 t cardamom
  • 1/4 t cloves
  • 2 1/4 c raw sugar
    • OR 1 c each white and brown sugar
  • 3/4 c yoghurt
  • 1/2 c vegetable oil
  • large eggs
  • t vanilla extract
  • c crushed pineapple, drained
  • 4-5 ripe bananas, mashed
  • 3/4 c shredded coconut
  • 3/4 c chopped raw pecans

Icing:

  • 16 oz cream cheese
  • 1/2 c unsalted butter
  • 2 1/2 – 3 c icing sugar
  • 1 t vanilla extract
  • 1-2 T lemon juice

Combine flour, baking soda, salt and spices in a bowl and sift to combine. In another bowl combine the eggs, sugar, yoghurt, oil and vanilla until well mixed. Stir in the mashed banana, pineapple, and coconut. Mix in the dry ingredients in 3 batches until just barely incorporated, being careful not to overmix. Mix in the pecans.

Divide into 2 prepared 8″ round pans that have been greased and floured. Bake at 325F for 30-40 minutes.

Icing: Combine butter, sugar, and vanilla in a mixer until light and fluffy, about 7 min.

Once the sugar is mixed in add the cream cheese in pieces and combine. Don’t over-mix after adding the cream cheese else the icing may turn runny.

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