Hummingbird Cake

Ingredients

2 cups flour, all purpose
1 cup cake flour
1 cup brown sugar, packed
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup oil
1 tsp vanilla
1 cup crushed pineapple, undrained
2 cup very ripe bananas, mashed
1/2 cup sweetened coconut
1 cup pecans, chopped


Directions

Preheat oven to 350 degrees F. Lightly grease and flour two 9-inch cake pans.

In a large bowl, sift the first six ingredients and whisk together. In a medium bowl, lightly beat the eggs; stir in vegetable oil, vanilla, pineapple and mashed banana. Add to dry mixture and stir until moistened; take care not to overmix. Fold in the coconut and pecans. (Batter will be thick.)

Pour evenly into prepared pans. Bake 15 minutes on the middle rack. Rotate cakes 180 degrees and continue to bake 10-15 minutes until a cake tester comes out clean. Cool cakes in pan for 10 minutes, then depan and let cool fully.

Cream Cheese Frosting

4 6oz pkg. cream cheese, warm room temperature
1/2 cup butter, room temperature
1 1/2 cups powdered sugar, sifted
1 1/2 tsp vanilla

In a stand mixer with the paddle attachment, beat all the ingredients together. Scrape down the sides and continue beating until softened and well aerated; a softer consistency will be easier to frost with.

Once cakes are completely cooled, use a long, serrated bread knife to slice off the domed portion of the cakes. Cut the two 9-inch cakes to create four layers and frost using a scant cup of frosting between layers, and use the remaining frosting for the sides and top of the cake. (If you’re running low on frosting at this stage, use less on the sides and garnish with more coconut or chopped, toasted pecans.)


This recipe is also linked to...

It's a Blog Party's Fall Fest Recipes 2011
Everyday Sisters' Sharing Sundays: Nuts