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Hummingbird Cake

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A delightful, moist cake combining ripe bananas, sweet pineapple, and coconut, topped with luscious cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 2 bananas, mashed
  • 1 cup chopped pecans
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt.
  3. Whisk together the oil, eggs, and vanilla until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients and mix just until combined.
  5. Gently fold in the crushed pineapple, mashed bananas, chopped pecans, and shredded coconut.
  6. Grease your cake pans and pour the batter evenly into them.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days; freeze for longer storage.

Nutrition

Find it online: https://doughgirlbylea.com/hummingbird-cake-3/

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