Pineapple Macadamia Nut Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 cup vegetable oil (or melted butter)
3 eggs
1 ½ teaspoon vanilla
1 large banana diced, or mashed
1 1/3 cup diced fresh pineapple
3.5 oz bag of macadamia nuts, roughly chopped

Preheat oven to 350F.

Butter and flour 2 medium size loaf pans; 2 9” round cake pans or a bundt pan.

1. Sift together the first 6 ingredients in a large mixing bowl.
2. Combine the eggs, oil and vanilla. Whisk into the dry ingredients.
3. Stir in the banana, pineapple and chopped macadamia nuts.
4. Divide equally between the prepared pans. Bake in preheated oven until inserted toothpick comes out clean, about 30 minutes for the round cake pans, 45-50 for the loaf pans and approximately 55-60 minutes for the bundt pan.
5. Remove cake from oven and cool on wire rack for 10-15 minutes. Remove to cooling rack and cool completely.

The cake in the loaf pans and bundt may be eaten plain, or with the following frosting which could go in between the round layers and on top and sides.

Optional Frosting:

16 oz. cream cheese, at room temperature
8 oz (2 sticks) unsalted butter, at room temperature
2 ½-3 cups confectioner’s sugar
1 Tablespoon vanilla extract
½ cup toasted macadamia nuts

Using an electric mixer, beat the cream cheese and butter in a large bowl. Slowly beat in the sugar and vanilla. Spread on one layer of cake, top with other layer. Frost the top and sides of cake. Sprinkle chopped macadamia nuts on either the top or sides of cake. If making ahead, cover and refrigerate, but let stand at room temperature before serving.)