Hummingbird Cake Delightful and Easy Recipe Guide

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1 cup mashed ripe bananas (about 2 large)
• 0.5 cup chopped pecans or walnuts
• 0.5 cup shredded coconut
• 8 oz cream cheese, softened
• 0.5 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the crushed pineapple, mashed bananas, chopped nuts, and shredded coconut until evenly distributed.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. For the cream cheese frosting, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract.
10. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then place the second layer on top.
11. Frost the top and sides of the cake with the remaining frosting.
12. If desired, garnish with toasted coconut and chopped pecans for a decorative touch.