Coconut Hummingbird Cake
Source of Recipe
From One Big Table, to be published by Simon and Schuster, 2007
List of Ingredients
Ingredients - Cake
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
cup vegetable oil
¾ cup vegetable oil
1¾-cups (about 2) mashed ripe bananas
1 18-ounce can crushed pineapple, with juice
1 cup chopped pecans
2 teaspoons vanilla extract
Ingredients - Frosting
18-ounce package cream cheese
8 tablespoons (1 stick) butter
1 teaspoon vanilla extract
1 16-ounce box sifted confectioners’ sugar
1 cup shredded coconut
Recipe
Prepare the cake: Preheat oven to 350 degrees 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.
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.
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. Serve and start humming!
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