Hummingbird Cake

This delicious hummingbird cake combines tropical flavors of banana, pineapple, and coconut, with a hint of cinnamon and a crunchy pecan bite. Topped with a rich cream cheese frosting, it's a delightful treat for any occasion.

By @thesaltycooker

Original recipe source

Cook time: 60 minutes

Servings: 12

Ingredients

• 0 sheets parchment paper optional for lining pans
• 3 large egg
• 1 cup light brown sugar
• 0.5 cup granulated sugar
• 1.25 cups vegetable oil
• 1 cup bananas mashed
• 1 cup pineapple chopped
• 2 tsp vanilla extract
• 3 cups Gluten Free 1.1 flour
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 0.5 tsp ground cinnamon
• 1 cup sweetened coconut flakes
• 1 cup pecans chopped
• 16 oz cream cheese room temp
• 0.5 cup butter room temp
• 2 tsp vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, beat the eggs, light brown sugar, and granulated sugar until light and frothy, about 3-5 minutes.
3. Add vegetable oil, mashed bananas, chopped pineapple, and vanilla extract to the egg mixture and blend well.
4. In another bowl, whisk together the flour, salt, baking soda, baking powder, and ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the coconut flakes and chopped pecans into the batter.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 45-60 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
9. Let the cakes cool completely on a wire rack before frosting.
10. For the cream cheese frosting, beat together cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
11. Frost the cooled cakes generously with cream cheese frosting, then slice and enjoy.