2 c. sifted all-purpose flour
1 c. light brown sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
2/3 c. corn oil
4 lg. eggs
2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple
3 med. ripe bananas (mashed)
4 oz. chopped walnuts

Preheat oven to 350 degrees F. Grease two 9 inch layer cake pans. In a large bowl, combine flour, brown sugar, baking powder, salt and baking soda. Beat in eggs, oil, and vanilla until well blended. Drain crushed pineapple and reserve 1/2 cup juice for frosting. Stir the pineapple, bananas and walnuts into the batter. Pour batter into pans. Bake for 30 minutes or until cake tester comes out clean.

CREAM FROSTING:

1 pt. heavy whipping cream
3 tbsp. granulated sugar
2 oz. toasted coconut (optional)
Walnut halves

In a medium size bowl, using an electric mixer set on high speed, whip the cream with the pineapple juice and sugar to stiff peaks.

Using a thin metal spatula, spread one-third of the frosting on one layer, top with the remaining layer and frost the top and sides with the remaining frosting. Decorate with coconut and walnuts.