Coconut Hummingbird Cake

14 ingredients
9 steps

Ingredients

  • butter (for pan)
  • 3 c. unsifted flour
  • 2 c. sugar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 large eggs, beaten
  • 3/4 c. vegetable oil
  • 1 3/4 c. (about 2) mashed banana
  • 1 (8 oz.) can crushed pineapple with juice
  • 1 c. chopped pecans
  • 2 tsp. vanilla
  • Cream Cheese Frosting
  • 1 1/2 c. coconut flakes

Directions

  1. 1
    Butter and flour three 9-inch round cake pans.
  2. 2
    In large bowl, combine flour, sugar, baking soda, cinnamon and salt.
  3. 3
    Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat.
  4. 4
    Stir in banana, pineapple with juice, pecans and vanilla. Divide batter evenly among cake pans.
  5. 5
    Bake until cake tester inserted in center comes out clean (25 to 30 minutes at 350°). Cool 10 minutes, then invert onto wire rack and cool completely. Place on cake layer or cake plate.
  6. 6
    Cover with frosting and repeat with remaining layers.
  7. 7
    Cover sides of cake with remaining frosting.
  8. 8
    Sprinkle coconut cake over top and sides.
  9. 9
    Enjoy!

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