Ingredients:
1 cup unsalted butter
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup creamy peanut butter
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup mashed bananas (about 2 ripe bananas)
1/2 cup crushed pineapple, drained
1/2 cup chopped toasted pecans
1/2 cup shredded coconut
For the Frosting:
1/4 cup milk
1/4 cup creamy peanut butter
1/2 cup unsalted butter
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
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Instructions:
Preheat your oven to 350°F (175°C) and grease a 15×10-inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a saucepan, combine butter, water, and peanut butter. Bring to a boil, stirring occasionally.
Pour the hot mixture over the dry ingredients and stir until well combined.
Add eggs, buttermilk, and vanilla extract. Mix until smooth.
Fold in mashed bananas, crushed pineapple, pecans, and shredded coconut.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a saucepan, melt butter, milk, and peanut butter over medium heat.
Remove from heat and stir in powdered sugar and vanilla extract until smooth.
Once the cake is done, remove it from the oven and let it cool for a few minutes.
Pour the frosting over the warm cake, spreading it evenly