The Hummingbird cake Recipe

Oven - Preheat the oven to 325°F/ 165°C/ Gas Mark 3. Spray and flour a 10-inch tube pan or grease and line with parchment paper 3 x 9-inch round cake pans.

Dry ingredients - In a medium bowl, combine the flour, salt, baking powder, baking soda, ground cinnamon, and grated nutmeg. Set aside.

Fruits - In a small bowl, mash the bananas and crush the pineapple slices, making sure to save all the juices. And set aside.

Wet ingredients - Whip the whole eggs for a minute in the bowl of a stand mixer with the whisk attachment. Then, add both the white and brown sugars. Whip until light and foamy. Then, gradually add the oil while whipping continuously.

Combine - Next, add the mashed bananas, crushed pineapple, coconut, chopped pecans, and vanilla extract. Combine well. Then, add the flour mixture and combine well again but do not over mix.

Bake - Pour the batter into the prepared baking pan or pans. Bake one large tube or bundt cake for 50 to 60 minutes until a skewer inserted in the center comes out clean.

Cool in the pan for 10 minutes. Then, invert onto a wire rack and cool completely.

Cream Cheese Frosting: In a medium bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth (You can also use a stand mixer with the paddle attachment).

Assemble: Invert the cake on a serving platter bottom side up. Using a tablespoon, add a generous amount of frosting on top and sprinkle more chopped pecans.

Store: This cake will stay at room temperature for a few hours before serving. The unfrosted cake will keep at room temperature for up to 2 days or in the fridge for up to a week.