Similar to Hummingbird Cake but with coconut! This was pretty delicious although I think everyone thought the frosting was too sweet. Would make a great loaf like banana bread style with no frosting. Original recipe from Wildflour's Cottage Kitchen.
3 cups GF baking flour (I used Red Mill's 1:1 baking flour)
2 cups vegan sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 vegan eggs or egg replacer (I used Follow Your Heart Vegan Eggs)
1½ cups vegetable oil
¼ cup applesauce
1½ teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups mashed ripe bananas
⅔ cup finely chopped pecans
⅓ cup sweetened flaked coconut, lightly packed
Cream Cheese Frosting:
2 (8 oz.) packages vegsn cream cheese, softened (I used Tofutti)
1 cup vegan butter, softened (I used Earth Balance)
2 (16 oz.) package vegan powdered sugar, sifted
2 teaspoon vanilla extract
Garnish with pecans and coconut.
Preheat oven to 350° F.
Whisk together flour and next 4 ingredients in a large bowl.
Then add egg replacer, oil, and applesauce, stirring until dry ingredients are moistened.
Stir in vanilla, pineapple, bananas, pecans and coconut well, until nicely mixed and batter consistency.
Spoon batter into 2 well-greased 8-inch round cake pans.
Bake at 350° for 30 - 35 minutes or until a wooden toothpick inserted in center comes out clean.
Cool cakes in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth.
Gradually add sugar, beating at low speed until blended.
Stir in vanilla.
Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.
Place 1 cake layer on a serving platter.
Spread 1 cup Cream Cheese Frosting over cake layer.
Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting.
Sprinkle top of cake with toasted pecans and coconut.