For the cake:
3 tsp. Butter softened
3 cups plus 3 tsp. flour
2 cups sugar
1 tsp. Salt
1 tsp. Baking soda
1 1/2cups vegetable oil
3 eggs, well beaten
6 ripe bananas, peeled and coarsely mashed
1 8-oz can crushed piña
1 cup sweetened flakes coconut
1 cup chopped pecans
1 tsp. Ground cinnamon
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. coconut extract
For the frosting:
14 oz. cream cheese
8 Tbsp. Unsalted butter, softened
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. coconut extract
6 cups confectioners sugar, sifted
For the cake:
Pre-heat oven to 350. Grease each of three 9" round cake pans with 1 tsp. butter, dust with 1 Tbsp of the flour, tapping out the excess. Set aside. Combine the remaining 3 cups flour, sugar, salt, & baking soda in your kitchen aid mixer. (mine is named Harley) Add oil, eggs, and mix well. Add fruit, coconut, pecans, cinnamon, extracts and mix well. Divide batter evenly between pans. Bake until toothpick comes out clean, 25-30 minutes. Set aside to cool briefly, move cakes from pans, then set aside to cool completely.
For the frosting:
Beat cream cheese, butter, extracts in a mixing bowl with electric mixer on high speed until smooth, then reduce speed to medium-low & gradually beat in sugar.
Assemble and frost cake, spreading 1 1/2 cups of frosting between 2 layers of cake and using the remaining to frost the cake completely.
(smear a finger-full of frosting across your lovers lips)
