Hummingbird Cake

Preheat the oven to 350°F.

You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.

n the bowl of your mixer combine all the dry ingredients together; flour, sugar, salt, baking soda, baking powder and cinnamon.

To the mixer bowl add the beaten eggs, vegetable oil, vanilla extract, vanilla extract, crushed pineapple and mashed bananas. Mix well until combined. Stir in pecans.

Evenly divide the batter between the two prepared pans and transfer to the oven.

Bake for 25 to 30 minutes or until the cake is cooked. Insert a toothpick in the middle of the cake, if it comes out clean, the cake is done.

Place the cake pans on a cooling rack and cool in the pans for 5 minutes, then remove them from the pans and allow the cakes to cool completely on the cooling rack.

In the bowl of your mixer, add the cream cheese, and butter and beat using the paddle attachment until smooth. Add the vanilla extract and powdered sugar and beat on low until all combined. Increase the speed and continue beating until the frosting is smooth and fluffy, about 3 minutes.

Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread a layer of frosting evenly. Repeat with remaining cake layer and frost the cake all around.

Using your hands, apply toasted coconut to the sides of the cake all around. Sprinkle the top with chopped pecans.

Chill the cake until ready to serve.