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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

COCONUT HUMMINGBIRD CAKE Recipe

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This recipe for COCONUT HUMMINGBIRD CAKE is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups unsifted all-purpose flour
2 cups granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, beaten
3/4 cup vegetable oil
1 3/4 cup mashed ripe banana
1 8-ounce can crushed pineapple, with juice
1 cup chopped pecans
2 tsp. vanilla extract
1 1/2 cup unsweetened coconut flakes
Cream Cheese Frosting
Directions:
Directions:
Heat oven to 350º. Butter and flour 3 9-inch round pans. In a large bowl, combine flour,sugar, 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 pans. Bake for 25 to 30 minutes. Let cakes cool in pain for 10 minutes then invert onto a wire rack. Cover with cream cheese icing. Sprinkle with coconut on top.

 

 

 

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