Hummingbird Cake



For the cake:

For the pecan cream cheese frosting:


For the cake:

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and ginger and set aside.

In another bowl, mix together the eggs, oil, vanilla, pineapple, mashed bananas, pecans and coconut.

Add the wet ingredients to the flour mixture and stir until well combined.

Pour the mixture in a greased cake pan from 22 cm diameter.

Bake in a previously pre-heated oven at 180°C for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool down the cake completely before slicing in two and before frosting.

For the frosting:

In a bowl, beat the butter and cream cheese on low speed until very smooth (with no lumps).

Gradually add the sifted powder sugar and beat on low speed until fully incorporated and smooth.

Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the chopped pecans.

To assemble, place one cake layer, top side down onto the serving platter, spread about a third of the frosting.

Gently place the other cake layer top facing up onto the frosting. Spread the rest of the frosting over the top and sides of the cake.

Garnish with the pecan halves. Refrigerate the cake for about 1 hour so the frosting can set.