Coconut Hummingbird Cake

3 cups (363g) all purpose flour

2 cups (400g) granulated sugar

1 teaspoon (5g) baking soda

½ teaspoon (3g) salt

1 teaspoon (3g) ground cinnamon

3 large eggs-room temperature, lightly beaten (You can warm the eggs in a bowl of warm water for 5 minutes if they are not room temperature.)

1 cup (215g) vegetable oil

1 ½ teaspoons (6g) vanilla extract

8 oz (227g) can crushed pineapple, undrained

1 cup (100g) chopped pecans

1 ¾ cup (392g) mashed ripe bananas (4 large)

1 cup (78g) sweetened coconut (we used Bakers Angel Flake Coconut)

subheading: Coconut Cream Cheese Frosting:

2 sticks (226g) unsalted butter, slightly softened (do not microwave)

16 oz cream cheese (452g) (We used two 8 oz packages of full fat cream cheese.)

1 ½ teaspoons (6g) coconut extract (adjust to your liking)

1 teaspoon (4g) vanilla extract

6 to 6 ½ cups (747g) powdered sugar

pinch salt

Directions at mycakeschool.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer