A traditional southern treat, Hummingbird Cake combines the sweet flavors of banana and pineapple with cinnamon. Topped with a decadent cream cheese frosting, this moist, melt-in-your-mouth cake makes for an Easter-worthy dessert. Photo credit: Amanda Rettke from I Am Baker.
Preheat oven to 350°F. For the Cake, beat all cake ingredients in large bowl with electric mixer on low speed 30 seconds or until just moistened, scraping sides of bowl occasionally. Beat on medium speed 2 minutes. Pour batter into 2 greased 9-inch round cake pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert cakes onto wire racks. Turn layers right side up and cool completely.
For the Frosting, beat cream cheese, butter and vanilla in large bowl on medium speed until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Beat in milk, a little at a time, until desired consistency. Stir in yellow food color until evenly blended. Mix 1 cup of the frosting and pecans in another bowl until well blended. Set aside.
Place one cooled cake layer on serving platter. Spread pecan frosting evenly on top of first cake layer. Top with second cake layer. Frost top and side of cake with remaining cream cheese frosting.
To make a hummingbird shape on the cake, place coconut in large resealable plastic bag. Add blue food color to coconut in bag; shake until coconut is evenly tinted. Place a hummingbird cookie cutter on freshly frosted cake. Sprinkle about 1/4 cup of the blue coconut inside cookie cutter. Remove cookie cutter.
Decorating Tip: Press remaining blue coconut around
bottom edge of frosted sides of the cake, if desired.
Decorating Tip: Press remaining blue coconut around bottom edge of frosted sides of the cake, if desired.