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1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup vegetable oil

2 teaspoons pure vanilla extract

2 cups sugar

3 large eggs

2 cups mashed ripe banana (about 3 large)

1 can (8 ounces) crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup desiccated coconut (unsweetened)

Cream Cheese Frosting (recipe follows)

Dried Pineapple Flowers (recipe follows), optional

1. Preheat the oven to 350°F with a rack in the center. Butter two 9 × 2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper, and dust the pans with flour, tapping out any excess. Set aside.

2. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.

3. In the bowl of an electric mixer, beat the oil, vanilla, and sugar until combined, about 2 minutes. Add the eggs 1 at a time, incorporating each before adding the next. Beat at medium speed until the mixture is pale yellow and fluffy, about 3 minutes.

4. In a medium bowl, mix together the banana, pineapple, walnuts, and coconut. Add to the egg mixture; stir until well combined. Add the flour mixture; blend well.

5. Divide the batter between the pans. Bake, rotating the pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.

6. Transfer the pans to a greased wire rack. Let cool 15 minutes. Run a knife around the edges to loosen. Invert onto the rack; reinvert, top side up. Cool completely. Assemble the cake, or wrap each layer well and freeze (thaw before using).

7. With a serrated knife, trim and discard the rounded top off one layer. Place the layer on a serving platter. Using an offset spatula, spread the top of the layer with ¼ inch frosting. Top with the untrimmed layer. Frost the sides and top of the cake with the remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (The cake can be refrigerated up to 3 days.)

cream cheese frosting

MAKES 1½ QUARTS (ENOUGH FOR ONE 9-INCH LAYER CAKE)

1 pound (16 ounces) cream cheese, room temperature

2 teaspoons pure vanilla extract

1 cup (2 sticks) unsalted butter, cut into pieces, room temperature

2 pounds confectioners’ sugar, sifted

1. In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, gradually add the butter, beating until incorporated.

2. Reduce mixer speed to low. Gradually add the sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

dried pineapple flowers

MAKES ABOUT 2 DOZEN

2 large or 4 small pineapples

1. Preheat the oven to 225°F. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper.

2. Peel the pineapples. Using a small melon baller, remove and discard the eyes. Slice the pineapple very thinly; place the slices on the baking sheets. Cook until the tops look dried, about 30 minutes. Flip the slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.

mini pear and blueberry spice cakes

MAKES 6 SMALL CAKES

These individual upside-down cakes are baked—and can be transported—in a muffin tin.

7 tablespoons unsalted butter, room temperature, plus more for the tin

6 tablespoons light corn syrup

12 teaspoons packed light-brown sugar

¾ cup fresh blueberries, picked over and rinsed

1 ripe Bartlett pear, halved lengthwise, cored, and cut into thin wedges

1 cup all-purpose flour

¾ teaspoon baking powder

¼ teaspoon baking soda

1/8 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup granulated sugar

1 large whole egg plus 1 large egg yolk

¾ cup buttermilk

½ teaspoon pure vanilla extract

1. Preheat the oven to 350°F. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin