Marilyn Harris

Marilyn Harris

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Coconut Hummingbird Cake

This three-layer cake take its name from the fact that it tastes so good that you’ll “hum” when you eat it.



·         Butter, for pans

·         3 cups unsifted all-purpose flour

·         2 cups granulated sugar

·         1 teaspoon baking soda

·         1 teaspoon ground cinnamon

·         ½ teaspoon salt

·         3 large eggs, beaten

·         ¾ cup vegetable oil

·         1 ¾ cups (about 2) mashed ripe banana

·         1 8-ounce can crushed pineapple, with juice

·         1 cup chopped pecans

·         2 teaspoons vanilla extract

·         Cream Cheese Frosting (recipe follows)

·         1 ½ cups unsweetened coconut flakes


Prepare the cake: Heat oven to 350º F.  Butter and flour three 9-inch round cake pans.  In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, and salt.  Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat.  Stir in the banana, pineapple with juice, pecans, and vanilla.  Divide batter evenly among cake pans.  Bake until a cake tester inserted into center of a cake layer comes out clean – 25 to 30 minutes.  Let cakes cool in pans 10 minutes, then invert onto a wire rack and let cool completely.  Place one cake layer on a cake plate.  Cover top with Cream Cheese Frosting; repeat with remaining 2 layers.  Cover sides of cake with remaining frosting.  Sprinkle coconut over top. Serve Makes 12 servings.


Cream Cheese Frosting


Frosts one 9-inch three-layer cake.


·         1 (8-ounce) package cream cheese, softened

·         8 tablespoons (1 stick) butter
·         1 teaspoon vanilla extract

·         1 (1-pound) box sifted confectioners’ sugar


In a medium bowl with electric mixer on medium speed, beat cream cheese, butter, and vanilla until smooth.  Reduce speed to low and slowly add confectioners’ sugar until frosting thickens and is smooth and spreadable.

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