Hummingbird Cake
fromdelish.comwww.delish.com/cooking/recipe-ideas/a26844871/hummingbird-cake-recipe?src=shelter_footer
This classic Southern dessert is filled with bananas, pineapple, and shredded coconut, and frosted with a creamy, tangy buttercream.
Ingredients
Instructions
Cake
Preheat oven to 350°. Grease 3 (8") cake pans with cooking spray and line with parchment. In a large bowl, whisk flour with baking soda, cinnamon, and salt.
In another large bowl, whisk eggs, sugar, oil, and vanilla until well combined. Stir in bananas, pineapple, and coconut.
Fold dry ingredients into egg mixture until just combined. Stir in pecans. Divide batter among prepared pans.
Bake cakes until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans.
Assembly
Remove cakes from pans and place one cake on platter. Spread 1 c. frosting evenly on top, then top with second cake. Spread with 1 c. frosting and top with third cake.
Spread remaining frosting on top and sides, then arrange whole pecans on top of cake. Coat sides with chopped pecans and coconut.
Nutrition
- Calories
- 516 Calories
- Fat Content
- 32 g
- Saturated Fat Content
- 8 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 49 mg
- Sodium Content
- 326 mg
- Carbohydrate Content
- 51 g
- Fiber Content
- 3 g
- Sugar Content
- 31 g
- Protein Content
- 6 g
