Southern Hummingbird Cake
Julia
ingredients
- Unsalted butter, room temp for pans and racks
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 tsp pure vanilla extract
- 2 cups sugar
- 3 large eggs
- 2 cups mashed ripe banannas
- 1 can crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1 cup unsweetened coconut
directions
- 1
1. Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
- 2
2. In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
- 3
3. In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale and fluffy, about 3 minutes.
- 4
4. In a medium bowl, mix together banana, pineapple, walnuts and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
- 5
5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and cake tester inserted in the center comes out clean, 30-40 minutes.
- 6
6. Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze.
- 7
7. Once cake is completely cool, frost with cream cheese and sprinkle with coconut.
Source: Julia
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