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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from The Laura Lou Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cake:
2 tsp. butter, softened
3 c. plus 3 T. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 1/2 c. vegetable oil
1/2 tsp. vanilla
3 eggs, well-beaten
6 ripe bananas, mashed
1 8 oz. can crushed pineapple
1 c. flaked coconut
1 c. chopped pecans
1 tsp. cinnamon
1/2 tsp. almond extract
1/2 tsp. coconut extract

Frosting:
14 oz. cream cheese
8 T. unsalted butter, softened
1 tsp. vanilla
1 tsp. almond extract
1 tsp. coconut extract
6 c. powdered sugar
Directions:
Directions:
Oven - 350º.

Grease 3 9" round cake pans with 1 tsp. of butter. Dust each with 1 T. flour. Tap out excess.
Combine remaining 3 c. flour, sugar, salt, and baking soda. Add oil, eggs, and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and extracts. Mix well. Divide batter evenly between pans. Bake until toothpick inserted in center of cakes comes out clean - about 25-30 min. Cool briefly, remove cakes from pan, then set aside to cool.

Frosting: Beat cream cheese, butter, extracts with mixer on high speed until smooth. Reduce speed of mixer and gradually beat in powdered sugar. Spread 1 1/2 c. frosting between 2 layers of cake. Use remaining to frost cake completely.

 

 

 

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