This Southern layer cake features a crowd-pleasing
combination of banana, pineapple, and coconut. The name's origin remains
something of a mystery: Some say it's because the cake is as sweet as
nectar; others, that it makes you hum with happiness.
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- Servings: 12
- Yield: Makes one 9-inch layer cake
Ingredients
- Unsalted butter, room temperature, for pans and racks
- 3 cups all-purpose flour, plus more for pans
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups sugar
- 3 large eggs (Eggs Large White)
- 2 cups mashed ripe banana (about 3 large)
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts, or pecans
- 1 cup desiccated coconut, unsweetened
- Cream Cheese Frosting for Hummingbird Cake
- Dried Pineapple Flowers, optional
Directions
1. Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
2. In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
3. In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
4. In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
5. Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
6. With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter.
2. In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
3. In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
4. In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
5. Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
6. With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter.
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