HUMMINGBIRD CAKE

HUMMINGBIRD CAKE image

Yield 8 to 10

Number Of Ingredients 16

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3 cups all-purpose flour
2 cups sugar
1 1/2 tsp. each baking soda and ground cinnamon
1/2 tsp salt
3 large eggs
3/4 cup oil
1 can(8oz)crushed pineapple in juice
2 cups mashed bananas
(3 to 4 large)
1 cup pecan pieces, finely chopped
Cream Cheese Frosting
2 bricks (8oz each)Neufchatel cream cheese
1 stick ( 1/2 cup) unsalted butter
2 tsp vanilla extract
3 cups confectioners' sugar
2 cups sweetened flaked coconut

Steps:

Adjust racks to divide oven in thirds. Heat oven to 350*F. You'll need three 8x2-in. cake pans coated with cooking spray. Line bottoms with wax paper; spray paper. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. Add to flour mixture; stir just until combined.Divide batter among prepared pans, spreading evenly. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely. Make frosting: In large bowl, with electric mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. On low speed, gradually beat in confectioners' sugar. Beat until fluffy. Assemble: Place a cake layer on serving platter. Spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. Sprinkle coconut on top to cover, letting some fall onto sides. Refrigerate covered. Let stand at room temperature 45 minutes before serving.