Tropical Hummingbird Cake with Cream Cheese Frosting

Ingredients:

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

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the eggs, oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the crushed pineapple (with juice), pecans, bananas, and coconut.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar, beating until the frosting is smooth and creamy.
3. Stir in the vanilla extract.

To Assemble:

1. Place one cake layer on a serving plate and spread with a layer of cream cheese frosting.
2. Repeat with the second and third layers.
3. Frost the top and sides of the cake with the remaining frosting.
4. Garnish with additional pecans or coconut if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 650 kcal | Servings: 12 servings