Indulge in the sweet symphony of flavors with this delightful Hummingbird Cake! It’s a slice of tropical paradise that’ll make your taste buds dance.
Ingredients:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 large eggs
• 1 1/2 cups vegetable oil
• 2 tsp vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
• 1 cup mashed ripe bananas (about 3 bananas)
• 1 cup chopped pecans
• 1 cup shredded coconut
• Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Directions:
. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
. In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
. In another bowl, beat eggs, then add oil, vanilla extract, crushed pineapple (with juice), and mashed bananas. Mix well.
. Pour the wet mixture into the dry ingredients and stir until just combined.
. Fold in pecans and shredded coconut.
. Divide the batter equally among the prepared pans.
. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
. In a separate bowl, beat cream cheese and butter until smooth.
. Gradually add powdered sugar and vanilla extract, beating until creamy and well combined.
Now, assemble your Hummingbird Cake by layering the cooled cakes with the cream cheese frosting. Decorate as desired and enjoy
