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    You are in: Home / Recipes / Banana, Pineapple and Coconut Cake Recipe
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    Banana, Pineapple and Coconut Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 18, 2011

      I noticed Nif's addition of added flour. Yes, the batter was VERY runny, however it was so yummy and moist when cooked. I did not add the extra flour this time, may next time. I made 4 small and 1 large loaves. 1 with pineapple on the bottom - nice. 1 with coconut on the bottom - tasty but ugly. 1 with shredded coconut mixed into it - yummy. The other 2 plain. I increased the cinnamon a bunch. I agree with Nif more crushed pineapple sounds good. Shredded or flaked coconut is a wonderful addition.

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    • on June 13, 2011

      I had to make a couple of adjustments and it turned out great! The batter was very runny so I added another 1/2 cup of flour. I also had to bake it for 55 minutes. Another thing I would do is at least double the amount of crushed pineapple (I strained it very well so that's not why it was runny). I made this for ZWT Antarctica Challenge! Thanks Kim127! :)

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    • on May 31, 2011

      This was a very interesting cake. It was moist and dense, full of flavor, with a pudding type texture. My dh loved it. Thanks for posting. Made for ZWT7 (Witchin Kitchen)

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    Nutritional Facts for Banana, Pineapple and Coconut Cake

    Serving Size: 1 (99 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 285.2
     
    Calories from Fat 83
    29%
    Total Fat 9.2 g
    14%
    Saturated Fat 6.6 g
    33%
    Cholesterol 56.6 mg
    18%
    Sodium 143.8 mg
    5%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 1.1 g
    4%
    Sugars 33.3 g
    133%
    Protein 3.7 g
    7%

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