Hummingbird Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup vegetable oil
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup mashed bananas (about 2 bananas)
• 1 cup chopped walnuts
• 1 cup sweetened flaked coconut

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, beat together the oil, sugar, eggs and vanilla until light and fluffy. Slowly mix in the dry ingredients, then fold in the pineapple, bananas, walnuts and coconut until just combined.
4. Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
5. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
6. Once the cakes are cool, frost with cream cheese frosting.

Interesting Facts

• The origin of the Hummingbird Cake dates back to the late 1970s and is believed to have originated in Jamaica.
• The cake is also known as a Caribbean Banana Cake, a Jamaican Banana Cake, or an Easter Cake.
• It is often decorated with toasted coconut, chopped pecans, or a drizzle of cream cheese frosting.