Caribbean Nut Cake

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2 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 (20oz) can crushed pineapple undrained

2 teaspoons vanilla extract

1 cup butter melted

3 large eggs

3 medium bananas peeled and cut into small pieces

3/4 cup sugar (frosting)

1 (12oz) can evaporated milk (frosting)

1/2 cup butter (frosting)

4 cups shredded coconut (frosting)

1 cup pecans or walnuts (frosting)


1. Preheat oven to 350 degrees

2. Combine flour, sugar, baking soda and cinnamon in a large mixing bowl, mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs. Add bananas to pineapples mixture and mix with spatula. Add the pineapple and bananas to the dry ingredients and mix well with a spatula. Pour into a sprayed 9 x 13 baking dish and bake for 40 to 45 minutes.

3. Combine sugar, butter, milk, and coconut and bring to boil on top of the stove. Stir constantly to keep from burning. Boil about five minutes until thickens. Remove from heat then fold in nuts. Let stand about 10 to 12 minutes before putting on cake. Refrigerate if you are not serving promptly.

Bon Appetit!

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