To a mixing bowl add
1 cup all purpose flour
1 1/2 cups whole wheat flour (can use all purpose flour instead)
2/3 cup cocoa powder
2 1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened flaked coconut (I toast it until brown in the oven first)
1 cup chopped walnuts
(opt: 1 cup chopped pecans)
Opt (1/2 cup toasted chopped almonds)
(I add all three types of nuts if I have them on hand. Any proportions is fine)
1 cup drained crushed pineapple
3 large eggs
1 1/2 mashed bananas
1 1/2 cups vegetable oil
1 cup dried cranberries
(opt) 1 cup chopped dates. (mine were a little hard, so I microwaved them for a minute in hot water.)
1 Tablespoon vanilla
Mix until blended.
Can be baked in a greased and floured bundt pan for 50 minutes.
For molded cakes, pour into an 11×15 greased pan. (Line with parchment paper if you’re in the mood.) Wrap sides of pan with a strip of wet towel and fasten with a safety pin. Let sit for a few minutes while the oven preheats to 350 and then bake for 45 minutes in center of oven.
Let cool completely. See shaping them to tins here; https://youtu.be/e1rqjiGtP_8