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| Hummingbird Cake Design made with pecans and shredded coconut. |
My mom made this wonderfully delicious Hummingbird Cake
for my birthday celebration this summer.
It was the first time our family ever had it and
I am sure it will be made again in the future!
This recipe is located on the Living Well Spending Less web site
which features photos of the cake making process.
We used the site's recommended cream cheese frosting.
The preparation time is well spent in order to enjoy this fantastic flavorful dessert!
Recipe: Hummingbird Cake
Summary: This truly southern cake is simply to die for!
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 cups very ripe chopped bananas
- 8 oz. crushed pineapple (un-drained)
- 1/2 cup chopped pecans (optional)
- 1/2 cup coconut
- Browned Buttter Cream Cheese Frosting
- 3/4 cup coconut
- softened butter & flour for greasing pan
Instructions
- Grease & flour 2 9″ round baking pans.
- Beat eggs in small bowl.
- Add eggs and oil to flour mixture; stir with spatula just until moistened.
- Stir in bananas, pineapple, pecans, and coconut. Mix at medium speed until well blended, about 1 minute.
- Pour batter into baking pans. Bake at 350 for 30-35 minutes, until knife inserted into middle of cake comes out clean.
- Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.
- Spread coconut and pecans on baking sheet; bake at 350 degrees for 5-8 minutes until toasted.
- Spread Browned Butter Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.
Preparation time: 5-10 minutes
Cooking time: 30-35 minutes
Happy Baking!
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