Hummingbird Cake Is Like If Banana Bread Went On A Tropical Vacation

Laura Rege
·1 min read

Yields: 16 servings

Prep Time: 20 mins

Total Time: 2 hours 15 mins

Ingredients

Cake

  • Cooking spray

  • 3 c.

    (360 g.) all-purpose flour

  • 1 tbsp.

    baking soda

  • 1 tsp.

    ground cinnamon

  • 1 tsp.

    kosher salt

  • 3

    large eggs

  • 2 c.

    (4oo g.) granulated sugar

  • 1 c.

    canola oil

  • 2 tsp.

    pure vanilla extract

  • 3

    ripe bananas, mashed

  • 1

    (8-oz.) can crushed pineapple in juice

  • 3/4 c.

    shredded coconut

  • 1 c.

    toasted pecans, chopped

Assembly

  • 2

    batches cream cheese frosting

  • 1/2 c.

    toasted whole pecans

  • 1/4 c.

    chopped toasted pecans

  • 1/4 c.

    toasted sweetened coconut

Directions

Cake

  1. Preheat oven to 350°. Grease 3 (8") cake pans with cooking spray and line with parchment. In a large bowl, whisk flour with baking soda, cinnamon, and salt.

  2. In another large bowl, whisk eggs, sugar, oil, and vanilla until well combined. Stir in bananas, pineapple, and coconut.

  3. Fold dry ingredients into egg mixture until just combined. Stir in pecans. Divide batter among prepared pans.

  4. Bake cakes until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans.

Assembly

  1. Remove cakes from pans and place one cake on platter. Spread 1 c. frosting evenly on top, then top with second cake. Spread with 1 c. frosting and top with third cake.

  2. Spread remaining frosting on top and sides, then arrange whole pecans on top of cake. Coat sides with chopped pecans and coconut.

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