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Coconut Hummingbird Cake

Source of Recipe


Molly O'Neill






List of Ingredients



• Butter, for coating pans
  
• 3 cups unsifted all-purpose flour
  
• 2 cups granulated sugar
  
• 1 teaspoon baking soda
  
• 1 teaspoon cinnamon
  
• ½ teaspoon salt
  
• 3 large eggs, beaten
  
• ¾ cup vegetable oil
  
• 1¾ cups (about 2) mashed ripe bananas
  
• 1 (8-ounce) can crushed pineapple, with juice
  
• 1 cup chopped pecans
  
• 2 teaspoons vanilla extract
  
• .
  
• -- Cream Cheese Frosting --
  
• 1 (8-ounce) package cream cheese
  
• 8 tablespoons (1 stick) butter
  
• 1 teaspoon vanilla extract
  
• 1 (16-ounce) box sifted confectioners’ sugar
  
• .
  
• 1 cup shredded coconut
  






Instructions



1. Prepare the cake:
   Preheat oven to 350° F. Butter and flour three 9-inch round cake pans. In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, and salt. Add eggs and oil, stirring until just blended; do not beat. Stir in banana, pineapple with juice, pecans and vanilla.
   
   
2. Divide batter evenly among cake pans. Bake until a cake tester inserted into center comes out clean - 25 to 30 minutes. Let cakes cool in pans 10 minutes, then invert onto a wire rack and let cool completely.
   
   
3. Prepare frosting:
   In a medium bowl with electric mixer on medium speed, beat cream cheese, butter, and vanilla until smooth. Reduce speed to low, and slowly add confectioners’ sugar until frosting thickens. Place one cake layer on a cake plate. Cover top with Cream Cheese Frosting; repeat with remaining two layers. Cover sides of cake with remaining frosting. Sprinkle coconut over top.