Cake That Won’t Last

Ingredients

3  eggs

3  cups Imperial Fine sugar

1  teaspoon vanilla

1 1/2 cups vegetable oil

1  (8 oz) can crushed pineapple with juice

1  cup flaked coconut

2-3 mashed ripe bananas

3  cups all purchase flour

1  teaspoon soda

1  cup chopped pecans

Instructions

Preheat the oven to 350 degrees.

In a large bowl add sugar, vanilla, oil, pineapple and mix with a spoon. Add coconut and mashed bananas and mix until combined. In a bowl combine the flour and soda and whisk together. Add pecans. Stir in the dry ingredients, do not beat.

In a small bowl beat eggs. This is the only thing you beat with an electric mixer.

Pour beaten eggs into the batter and stir only until combined. Let stand about 2 minutes in the bowl before pouring into a greased and floured Bundt pan.  Bake for 1 hour and 15 minutes but check for doneness by using a cake tester.

You can make these in  large muffin pans but only bake for 30 minutes at 325 degrees. It makes 12 large muffins.