This dessert is like a trip to the Islands! Delish mini Pineapple, Banana, and Coconut Cakes filled with vanilla cream cheese icing and topped with toasted coconut.
For the Cakes
Butter, softened for the pan
1-1/2 cups all-purpose flour, plus more for pan
1 cup Dark Moscovado sugar
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg plus one egg yolk, beaten
¾ cup vegetable oil
¾ teaspoons vanilla extract
4 ounces crushed pineapple in juice, undrained
1 cup mashed ripe bananas
1/2 cup toasted unsweetened coconut
Preheat oven to 350°F. Butter and flour an eight welled mini cake pan.
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted coconut. Divide batter evenly among the eight mini cake pan.
Place in the oven and bake 30 to 35 minutes or until a cake tester inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Carefully remove from pans to wire racks, and cool completely, about 1 hour.
For the Frosting
8-oz.cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 teaspoons vanilla
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Toasted coconut pieces (if desired)
Slice each cake in half. Use about half the frosting on the bottom of the split cake halves and then place the tops back on the cakes. Add the remaining frosting to a large piping bag fitted with a star tip. Pipe the remaining frosting on top of the cakes. Add the toasted coconut pieces (if using) and serve.