No, John, there were no real hummingbirds harmed in the making of this cake. That was the first question my husband asked when I told him I was making a hummingbird cake for the 4th of July.
Why a hummingbird cake? Because I got inspired by the little hummingbird hen that is feeding from the feeder on my porch. She has been coming everyday for the past week. Every hour or so she comes by and drinks as much as she can hold, you can see the bubbles raising to the top of the bottle, she’s so hungry. Then off she goes, I assume to her nest that is full of chicks, does a little feeding and then she’s back. She’s a busy lady!
From Modest Marce
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 1/4 cups raw sugar
1 1/4 cup canola oil
3 large eggs
3 teaspoons vanilla extract
1 cup crushed pineapple
4 ripe bananas, mashed
3/4 cup of shredded coconut
3/4 cup chopped raw pecans
Preheat oven to 325°F. Grease 28 inch circular cake pans. Set aside.
In a mixing bowl sift together flour, baking soda, salt, and cinnamon. Set aside.
In yet another mixing bowl, next together sugar, oil, eggs, and vanilla, until well combined.
Stir in pineapple, coconut, and bananas.
Gently fold in dry ingredients to the wet mixture. Stirring until just combined. Do no over stir the mixture. Then fold in the pecans.
Divide the batter between the two cake pans and bake for 25-30 minutes, until an inserted toothpick comes out clean.
Allow cakes to cool completely.
1/2 cup unsalted butter
3 cups powdered sugar
1 teaspoon pure vanilla extract
16 ounces cream cheese softened
In a medium size bowl and with a hand mixer beat butter, sugar and vanilla until fluffy. Once sugar is well incorporated add cream cheese a cube at a time. Don’t over do the mixing or the frosting will become runny. Frost cake as desired and enjoy!