Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/hummingbird-cake/
Hummingbird Cake
Servings
16
Servings
16
Ingredients
Cream Cheese Frosting
Instructions
  1. Heat oven to 350°F. Grease two 9-inch round baking pans and line bottoms with parchment paper. Flour sides of pans.
  2. In a large bowl, using an electric stand mixer on low speed, beat flour, bananas, pineapple, sugar, butter, vanilla extract, cinnamon, baking powder, baking soda, salt and eggs until blended, about 2 minutes. Increase speed to medium, beat for an additional 2 minutes.
  3. Pour mixture evenly into prepared pans.
  4. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes.
  5. Remove from pans and remove parchment paper. Cool completely on wire racks.
  6. Place first cake layer on plate, and spread 1 cup Coconut Cream Frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Sprinkle with shredded coconut, if desired. Refrigerate until ready to serve.
Coconut Cream Cheese Frosting
  1. In a large bowl, using an electric hand mixer, beat cream cheese, butter, almond extract and salt until creamy.
  2. Gradually add confectioners’ sugar, beating until smooth and creamy. Stir in 3 cups coconut.
  3. Spread onto cupcakes or cake. Sprinkle with remaining coconut.
  4. Yield: Frosts a 2 layer cake
  5. Test Kitchen Tip: If frosting is too thick, beat in milk 1 tablespoon at a time until desired consistency is reached.