Coconut Hummingbird Cake
Source of Recipe
From One Big Table, to be published by Simon and Schuster, 2007
List of Ingredients
Ingredients - Cake
Butter, for coating pans
3 cups unsifted all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
� teaspoon salt
3 large eggs, beaten
cup vegetable oil
� cup vegetable oil
1�-cups (about 2) mashed ripe bananas
1 18-ounce can crushed pineapple, with juice
1 cup chopped pecans
2 teaspoons vanilla extract
Ingredients - Frosting
18-ounce package cream cheese
8 tablespoons (1 stick) butter
1 teaspoon vanilla extract
1 16-ounce box sifted confectioners� sugar
1 cup shredded coconut
Recipe
Prepare the cake: Preheat oven to 350 degrees F. Butter and flour three 9-inch round cake pans. In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, and salt. Add eggs and oil, stirring until just blended; do not beat. Stir in banana, pineapple with juice, pecans and vanilla.
Divide batter evenly among cake pans. Bake until a cake tester inserted into center comes out clean - 25 to 30 minutes. Let cakes cool in pans 10 minutes, then invert onto a wire rack and let cool completely.
Prepare frosting: In a medium bowl with electric mixer on medium speed, beat cream cheese, butter, and vanilla until smooth. Reduce speed to low, and slowly add confectioners� sugar until frosting thickens. Place one cake layer on a cake plate. Cover top with Cream Cheese Frosting; repeat with remaining two layers. Cover sides of cake with remaining frosting. Sprinkle coconut over top. Serve and start humming!
|
|
member logon
