Hummingbird Cake


Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1hour hr
Servings: 16 slices

Ingredients
For The Cake
3 cups all-purpose flour , spooned and leveled
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon cinnamon
1 cup vegetable oil
3 large eggs , lightly beaten
2 cups mashed ripe bananas
8 ounce can crushed pineapple in juice , undrained
1/2 cup coconut flakes
1 1/2 teaspoons vanilla

For the Caramel Cream Cheese Frosting
16 ounces cream cheese , softened to room temperature
1 cup unsalted butter , softened to room temperature
1/4 cup caramel sauce
2 teaspoons vanilla
1/4 teaspoon coarse salt
3 1/2 cups powdered sugar (or up to 4 cups, as needed)

For Topping
1/2 cup toasted coconut flakes
1/4 cup toasted pecans finely chopped

Instructions
Preheat oven to 350 degrees F. Grease 3, 9-inch round cake pans. Line bottoms with parchment paper. Grease and flour the pans and paper, discarding any excess. Set aside.
In an extra-large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the oil, eggs, mashed bananas, crushed pineapple, coconut flakes, and vanilla until just combined.
Divide batter evenly among the 3 prepared pans.
Bake 25-30 minutes or until a toothpick tester inserted near centers comes out clean. Remove from oven and cool in pans on wire racks for 10 minutes. Run a dull knife around edge to loosen and invert onto wire racks, cool completely and peel off paper.
Make the frosting: In a large bowl with an electric mixer, blend together the cream cheese, butter, caramel sauce, vanilla, and salt until combined and fluffy. Gradually beat in 3 1/2 cups of the powdered sugar, adding more if necessary to reach a stiffer, but spreadable consistency.
Make the topping: In a small bowl, combine the toasted coconut and chopped pecans.
Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if desired, by slicing a very thin piece off the top. Place first cake layer on a serving platter; using an offset spatula, spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake, making it as smooth as possible. Decorate top with a ring of the coconut-pecan mixture near outside edge.
Slice and serve at room temperature. And enjoy!

Notes
Make Hummingbird Cupcakes instead: Just divide the batter among paper-lined muffin cups, filling each one 3/4 full. Bake at 350F for 18 to 22 minutes. Allow to cool completely and top with the frosting and coconut mixture.

Make a 9x13 Hummingbird Sheet Cake:
FOR THE CAKE - Same as 3 layer

FOR THE CARAMEL-CREAM CHEESE FROSTING (same ingredients, but less amounts)
4 ounces softened cream cheese, 1/4 cup softened butter, 1/4 cup caramel sauce, 1 teaspoon vanilla, 1/4 teaspoon coarse salt, 2 & 1/2 to 3 cups powdered sugar

FOR TOPPING - Same as 3 layer
Preheat oven to 350 degrees F. Grease and flour a 13x9 nonstick baking pan, making sure to get up the sides and in the corners, discarding any excess flour.
Batter is prepared the same as the 3 layer cake, except you'll spread it evenly into the 13x9 baking pan.
Bake 40-45 minutes or until a toothpick tester in the center comes out.