Hummingbird Cake

My brother turned 19. So to celebrate his manliness, I made him a “Hummingbird Cake”… way to go sister.

adapted from Southern Living
hummingbird cake

INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
1 cup flaked coconut

Frosting:
8 oz cream cheese
1/2 c butter
16 oz confectioners sugar
2 tsp vanilla

2 cups flaked coconut for on top

DIRECTIONS
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans and coconut on top. Store in refrigerator.

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