Press enter to see results or esc to cancel.

Tropical Snack Cake recipe

Snack cakes are great because they’re quickand tasty enough to serve as is without frosting…this tropicalversion, loaded with coconut, banana and pineapple, is a goodexample.

Recipe: Tropical Snack Cake

1 1/2 cups all-purpose flour
1 cup quick-cooking oats1/2 cup sweetened flaked coconut
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple in juice, undrained
1/2 cup milk
1/3 cup mashed ripe banana (about 1 medium)
1 large egg, lightly beaten
2 tablespoons vegetable oil
2 teaspoons vanilla extract

  • Heat oven to 350°F (175°C). Greaseand flour 8-inch square pan with vegetable shortening.
  • In large bowl, combine flour, oats, coconutsugar, baking powder, baking soda and salt; mix well.
  • In medium bowl, combine pineapple withjuice, milk, banana, oil and vanilla; blend well. Add to dryingredients all at once; stir just until dry ingredients aremoistened. (Do not overmix.) Pour batterinto pan.
  • Bake 45 to 50 minutes or until goldenbrown and wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack 10 minutes. Removefrom pan.
  • Serve warm or at room temperature. Storetightly covered.

    Makes 12 servings.

    If the Tropical Snack Cake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    I love angel food cake, with just about any fruit on top. This recipe is SO easy, a child can do it. Make it fun with different pudding flavors and other fruits.

    Leave a Comment