This rich, moist layer cake will transport you to the Caribbean. Here’s the recipe for the White Chocolate Cream Cheese Frosting.
Print
Ingredients
- 3 cups all-purpose flour 750 mL
- 2 cups granulated sugar 500 mL
- 1 tsp baking soda 5 mL
- 1 tsp Chinese five-spice powder or 5 mL
- ground cinnamon
- 1⁄2 tsp salt 2 mL
- 3 eggs, at room temperature
- 1 can (14 oz/398 mL) crushed pineapple, with juice
- 11⁄3 cups mashed ripe bananas (about 3 medium) 325 mL
- 1 cup canola or vegetable oil 250 mL
- 2 tsp vanilla extract 10 mL
- 1 cup chopped pecans or walnuts 250 mL
- White Chocolate Cream Cheese Frosting (see recipe link above)
- Shaved white chocolate
Instructions
- Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, five-spice powder and salt; set aside. In another large bowl, whisk together eggs, pineapple with juice, bananas, oil and vanilla. Add the egg mixture to the flour mixture, add pecans and stir until just combined.
- Divide batter between prepared pans, lightly leveling the tops. Bake for 30 to 35 minutes or until a tester inserted in the center of the cakes comes out clean and the cakes are starting to shrink away from the edges of the pans. Remove from oven and let cool in pans on a wire rack for 15 minutes. Invert cakes onto rack, peel off parchment paper and let cool completely.
- Place one cake layer, bottom side up, on a serving plate. Spread with one-third of the frosting. Place the second cake layer on top. Spread the remaining frosting over top and sides of cake. Scatter shaved white chocolate over top.
- Serves 10 to 12.
Notes
- Tip: When bananas become overly ripe and are no longer good for eating out of hand, place them in the freezer, with their skins still on, to use in baking recipes at a later date. Thaw the bananas and remove skins before use.
- Tip: We like to grease cake pans before lining with parchment paper, because it helps keep the paper from slipping around when we spread the batter. Eliminate the greasing, if you prefer.
- Make Ahead: Wrap cooled cake layers individually in plastic wrap, place in an airtight container and refrigerate for up to 1 day, or overwrap with foil and freeze for up to 2 weeks. Let thaw at room temperature for 2 to 3 hours before assembling and serving.
The Best of Bridge https://www.bestofbridge.com/
