Email to Cat      

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
  
• � teaspoon salt
  
• 3 large eggs, beaten
  
• � cup vegetable oil
  
• 1� 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.