Tropical Bundt Cake
You have heard me say before that I love Bundts because they are just so versatile. You can also add this one to the list. When I sprayed my pan I sprinkled a cinnamon sugar mixture over the cooking spray. If you want to you can also frost this cake with cream cheese frosting, which I did because I had some left from cupcakes I had made. It would also be yummy warm out of the oven in the morning for a coffee cake with a smear of butter or cream cheese.
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup finely chopped almonds
1/2 cup coconut
1 teaspoon vanilla
3/4 cup vegetable oil (I use canola oil)
1 - 8 oz. can crushed pineapple, do not drain.
2 cups, packed, chopped bananas, you can also mash them if you prefer.
Preheat oven to 350 degrees. Spray Bundt pan with cooking spray. After I sprayed my pan I sprinkled it lightly with cinnamon sugar mix and then shook the excess out of the pan.
Whisk all dry ingredients together in mixer bowl. Add all wet ingredients to dry ingredients and mix for a couple of minutes until well combined. Pour into bundt pan and bake for about 50 minutes then check if it needs more time. Be careful not to over bake as it will dry the cake out.