Making The Cake That Won't Last

This recipe was shared with me by my neighbor, who used to make it when he was a cook at a fishing camp in Alaska. He said it was always a popular cake, and after making it and tasting it, I knew why! It is an easy cake to make, and it is moist and flavorful. It's also a sweet cake, so you really don't need to add frosting or icing, but a dusting of powdered sugar is a nice finishing touch.

3 cups flour
3 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 eggs, beaten
1 cup crushed pineapple, drained
2 cups shredded coconut
2 bananas, mashed (ripe ones are best)
1 1/2 cup vegetable oil
1 cup nuts, chopped (walnuts or pecans)

Preheat oven to 350 degrees.

Combine flour, sugar, salt, and soda in a large mixing bowl and mix well. Add the remaining ingredients and let stand for two minutes.

Using a large spoon or spatula, mix ingredients well to combine. Make sure that all the dry ingredients are moistening and there aren't any pockets of flour remaining.

Grease and flour a Bundt pan. Pour in batter and level top. Bake in a 350 degree oven for one hour to one hour and fifteen minutes, or whenever the top of cake springs back when gently pressed or a toothpick inserted into the center of the cake come out clean.

Remove cake from oven and let cake stand in pan for 10 minutes and then turn cake out of pan on to cooling rack. Let cake cool completely and dust top with powdered sugar. Keep in airtight container or covered with plastic wrap to maintain freshness.

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