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Pecan Paradise Cake

  • 3 cups all purpose flour

  • 2 cups sugar

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 3 eggs, beaten

  • 1-1 cups vegetable oil

  • 1-1 teaspoons vanilla extract

  • 1 can (8 oz) crushed pineapple, undrained

  • 2 cups chopped bananas (about 4)

  • cup coconut

  • 2 cups finely chopped pecans 

Preheat oven to 350 degrees. In a large bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas, coconuts and pecans. Spoon batter into 3 greased and floured 9 inch cake pans. Bake 25 minutes or until toothpick inserted in centers of cakes come out clean. Cool in pans 10 minutes. Remove from pans on wire racks cool completely.

Cream Cheese Frosting:

  • 2 pkg. (8 oz. Each) cream cheese softened

  • 1 cup (2 sticks) butter

  • 2 boxes (16 oz each) confections sugar

  • 2 teaspoons vanilla extract

  • Dash of salt

In a large bowl, with electric mixer, beat cream cheese until smooth. Add confectioners sugar and beat until light and fluffy. Stir in vanilla and salt. 

  • cup finely chopped pecans

  • cup coconut

Generously spread frosting between cooled cake layers and on sides and top of cake. Garnish with perms and coconut.

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