Hummingbird Cake

This is the Hummingbird Cupcake recipe, but done as a cake instead... hmmmm... so good!

Ingredients for the cake:

     3 cups flour
     1 tsp. baking soda
     1 tsp. ground cinnamon
     ½ tsp. salt
     1 cup unsalted butter, melted and cooled
     2 tsp. pure vanilla extract
     2 cups sugar
     3 large eggs
     2 cups mashed ripe banana (about 3 large)
     1 – 8 ounce can crushed pineapple, drained
     1 cup chopped walnuts or pecans (optional)
     1 cup unsweetened desiccated coconut  
     Batch of cream cheese frosting

Directions:

Preheat oven to 350 degrees.  Spray pan with Pam.  In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.  In the bowl of an electronic mixer, fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.  Add eggs one at a time.  Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.  Add banana, pineapple, walnuts (if desired), and coconut to the egg mixture.  Mix until combined.   Gradually add in flour mixture to the egg mixture.  Fill the cupcake liners about 2/3rds full with batter.  Bake until golden brown and a cake tester comes out clean, about 45 to 55 minutes.

Cool completely and then frost.

Cream Cheese Frosting Ingredients:

     8 ounces cream cheese, room temperature
     1 tsp. pure vanilla extract
     ½ cup unsalted butter, cut into small cubes, room 

          temperature
     1 lb. powdered sugar

Directions:

Beat cream cheese and vanilla until light and creamy, about 2 minutes.  Gradually add in butter and then the sugar.  Use immediately or refrigerate.  If you do refrigerate the frosting, then it is best to bring the frosting back to room temperature before using.

*We found the desiccated coconut at Albertson's in the section where they carry the brand "It's Delish."  If you can't find any in your area, substitute regular shredded coconut for the desiccated coconut. 

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