- 3 c flour
- 1 tsp baking soda
- 1 tsp salt
- 2 c sugar
- 1 ½ tsp ground cinnamon
- Egg Replacer equal to 3 eggs
- 1 c coconut oil
- 2 c very ripe chopped bananas
- 8 oz crushed pineapple (undrained)
- ½ c chopped pecans (optional)
- ½ c coconut
Browned Butter Cream Cheese Icing:
- 1 stick vegan butter, softened
- 1 8-oz pkg cream cheese
- 1 lb box powdered sugar
- 1 tsp vanilla
- ¾ c coconut for top (optional)
- ½ c pecans for top (optional)
- Softened butter & flour for greasing pan
Grease & flour two 9″ round baking pans.
Beat Egg Replacer "eggs" in small bowl.
Add "eggs" and oil to flour mixture; stir with spatula just until moistened.
Stir in bananas, pineapple, pecans, and coconut. Mix at medium speed until well blended, about 1 minute.
Pour batter into baking pans. Bake at 350°F for 30-35 minutes, until knife inserted into middle of cake comes out clean.
Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.
Spread coconut and/or pecans on baking sheet; bake at 350°F degrees for 5-8 minutes until toasted.
Browned Butter Cream Cheese Frosting:
Melt one half of the stick of butter in small saucepan over medium heat until lightly browned. Save the remaining half stick for later.
Place butter & cream cheese in bowl of a stand mixer fitted with whisk attachment; mix on medium speed for approximately 30 seconds, until well blended. Add vanilla.
Turn speed to low and slowly add powdered sugar to bowl. Add remaining half-stick of butter and mix on medium-high speed for 3-5 minutes. Use immediately or store, covered, up to 1 week.
Spread frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.