Ingredients
Cake
- 3 c. all-purpose flour, plus more for dusting
- 1 ½ tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. brown sugar, packed
- 1/2 c. granulated sugar
- 3 large eggs
- 1 (8 oz.) can crushed pineapple
- 4 ripe bananas, mashed
- 1/2 c. vegetable oil
- 1/4 c. plain, nonfat Greek yogurt
- 2 tsp. vanilla extract
- 1 c. chopped pecans
- 1/2 c. sweetened shredded coconut
Topping
- 1 c. toasted shredded coconut
- 1/2 c. chopped pecans
Instructions
- To make the cake, preheat oven to 350 F. Generously grease and flour the bottoms of three 9-inch round cake pans with; set pans aside.
- In a large bowl, sift together the flour, cinnamon, baking soda, and salt; set aside.
- Using an electric mixer (either hand or stand), beat the sugars and eggs together in a large mixing bowl until well-combined.
- Add the crushed pineapples with juice, bananas, oil, Greek yogurt, and vanilla; mix until combined.
- Add the flour mixture, and mix on low speed until evenly combined.
- Stir in chopped pecans and coconut until just incorporated.
- Divide the batter evenly between the 3 prepared cake pans, smoothing the tops as needed.
- Bake cakes about 20-28 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes sit for 10 minutes.
- Remove cakes to wire rack, and let cool to room temperature.