Coconut Hummingbird Cake
1 cup chopped fresh pineapple
1/4 cup pineapple juice
3 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup oil (I used sunflower)
1 3/4 cups sugar
3 large eggs
2 ripe bananas
1 tsp vanilla extract
3/4 cup grated coconut
Frosting
12 oz cream cheese
1/2 cup butter, slightly softened
5 cups confectioners/icing sugar
1 tsp vanilla extract
3 tbsp grated coconut
Coat 2 9-inch cake pans with butter
Preheat oven to 350° F
In a large bowl, pour flour, baking soda, cinnamon and salt and stir with a whisk. Set aside
In another bowl of a stand mixer, pour oil and sugar and beat until smooth (about 3 minutes).
Add the eggs, one a a time beating after each addition (about 2 minutes).
Add the bananas, pineapple juice and vanilla and beat. Add pineapple chunks.
Add the flour mixture, a small amount at a time, beating after each addition, until smooth.
Add the coconut.
Divide the batter in the prepared pans and bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Take cakes out of the oven and cool on racks for 20 minutes. Take out of pans and cool completely
Combine cream cheese and butter in a bowl of a stand mixer. Beat until smooth (3 minutes).
Add vanilla and beat
Gradually beat in the confectioners' sugar until well combined. Set aside
Place one of the cakes on a cake stand, brush off excess crumbs with a brush.
Spread about 3/4 cup of frosting over the top and sprinkle with 1 tablespoon of coconut
Place the second cake on top, brush off excess crumbs with a brush and spread the remaining icing on the top and sides of both cakes.
Sprinkle top and sides with remaining coconut
Serve at room temperature or store in refrigerator for up to 4 days
