Coconut Hummingbird Cake

Growing up my sisters and I liked to play dress up. There was nothing better than getting
my moms high heels which were entirely too big for our little feet and go clopping through
the house.

Oh, how we would play….pretending we were Queen for the Day! Attempting
to paint our nails, (Yes, I said attempt because often we got more on our fingers than we
did our nails), curl our hair, and sometimes we got to put make-up on.

Often the older sisters would help with the younger ones and as you can see from the
picture I was Queen for the Day! Check out my bouffant hair, isn’t it lovely?

I have decided that this extremely rich and delicious cake is the “Queen of Cakes”….

Coconut Hummingbird Cake

Cake
3 C. unsifted all purpose flour
2 C. sugar
1 t. baking soda
1 t. ground cinnamon
½ t. salt
3 large eggs, beaten
¾ C. vegetable oil
1 ¾ C. (about 2) mashed ripe banana
One 18 oz. can crushed pineapple, with juice
1 C. chopped pecans
2 t. vanilla

Cream Cheese Frosting
1-8 oz. package cream cheese, softened
8 T. (1 stick) butter
1 t. vanilla
One 1-pound box sifted powdered sugar

Prepare the cake: Heat oven to 350 degrees. 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 vegetable oil, stirring until dry ingredients are moistened; do not beat. Stir in the banana, pineapple with juice, pecans, and vanilla.

Divide batter evenly among cake pans. Bake until a cake tester inserted into center of a cake
layer comes out clean, about 25 to 30 minutes. Let cakes cool in pans 10 minutes, then invert
onto a wire rack and let cool completely.

Prepare the 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 powdered
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 the top. Serves 12.

Tagged as: Cakes, Coconut, Recipes