Hummingbird Cake

Hummingbird Cake

3 cups flour

1 tsp. baking soda

1 tsp. salt

2 cups sugar

1 tsp. cinnamon

3 eggs, beaten

1 cup vegetable oil

1 1/2 tsp. vanilla extract

1 can (8 oz) crushed pineapple, undrained

1 cup pecans, chopped

2 cups chopped bananas

1 1/2 cups coconut

Icing

8 oz cream cheese, room temperature

1/2 cups butter, room temperature

1 lb. powdered sugar

1 tsp. vanilla extract

1. Heat the oven to 350 degrees. Grease and flour 3 9-inch cake pans. 

2. Whisk together the flour, baking soda, salt, sugar and cinnamon. 

Add eggs and oil. Stir just to moisten.

Stir in the vanilla, pineapple, pecans, bananas and coconut.

3. Divide into the 3 cake pans. 

Bake for 25 to 30 minutes. Toothpick will come out clean.

Cool in pans for 10 minutes. Turn onto racks to cool completely.

4. Make the icing:  Mix together the cream cheese and butter with a hand mixer.

Add the powdered sugar and vanilla.

Beat until light and fluffy.

5. Spread icing between layers and stack them.

Spread icing on the sides and top.

Decorate with coconut and pecans.

Keep refrigerated.

*I always double the icing to make sure I have enough.