Hummingbird Cake

I've been meaning to make this cake for some time and that's because I keep munching up the pineapple every time time I see it in the fridge.  

We finally got this cake in the oven. 

Yes, Joel made this cake. (sept.15)

This cake reminds me of carrot cake and needless to say that this is a super moist cake we ever baked.  I could hardly cut a clean slice, don't get me wrong...I'm not complaining, this cake taste great. 

The combination of the banana and pineapple is out of this world, oh the cream cheese frosting took this cake to another level... was I complaining earlier.

1 1/2 cups cake flour 

1 teaspoon baking soda 

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt 

1/3 cup canola oil 

3/4 cup granulated sugar 

2 large eggs, room temperature 

1 ripe banana, mashed 

1/2 cup chopped pineapple 

1/2 cup walnut

1/4 cup sweetened shredded coconut 

Cream Cheese Frosting 

1 pack 8-ounce cream cheese, soften 

3/4 cup powdered sugar


Preheat oven to 170 deg cel. Grease a 8-inch cake pan, and line bottoms with parchment paper.

In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.
In a standing mixer with a paddle attachment, mix oil, sugar, egg and banana until well combined.


With the mixer on low speed, add the flour mixture and mix until just blended.
Fold in pineapple, nut and coconut.
Pour the cake batter evenly on the cake pan, and bake for 40 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.

              

To prepare cream cheese frosting,
 place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.

Cover the cream generously all around and refrigerate the cake.

Enjoy...jue