Hummingbird Cake

Another one of my favorites from Martha Stewart.   This scratch recipe is super easy.  It's moist, rich and full of flavor.  Top it with your favorite cream cheese frosting and you have a memorable dessert that will be a hit at your next party or holiday meal.

Place butter, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined.

stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.

Pour into prepared pans.  Bake and cool.  Prepare your favorite  cream cheese frosting. This stuff is so YUMMO!  It will be hard keeping your fingers out of the bowl.  Shh...don't tell!

This cake has a wonderful presentation and even
if you are not a pro at frosting cakes, the coconut hides
the imperfections.  Here's a link on how to
toast coconut.  Super easy!!!

For the cake

Makes 1 nine-inch layer cake

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups (about 3 large) mashed ripe banana
1 can (8-ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup unsweetened desiccated coconut



Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans. Use baker's joy on pans. Whisk together flour, baking soda,
cinnamon, and salt into a medium bowl; set aside.


Place butter, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.

In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.

Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.

Transfer pans to a baking rack to cool. Let pans cool 15 minutes before unmolding. Loosen sides with a small metal spatula or a paring knife, and invert onto greased wire racks. To prevent layers form splitting, invert again, so tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.

Using a serrated knife, trim the top of one layer (It is ok if the second layer is a bit rounded, for it becomes the top of the cake).

To assemble, place trimmed layer on serving platter. Spread the top with 1/4-inch layer of frosting. Top with the untrimmed top layer. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting.  Serve immediately, or keep refrigerated until ready to serve.

Enjoy!

Buttercream