recipes35photo2.jpgCoconut Humming Bird Cake

This recipe you have to follow to the “T”. Cakes are really tricky in order to get the correct consistency you have to take no short cuts and have all ingredients the right temp the right order and the right measurements.

Three layer cake

Cake: Butter for pans

3 cups of unsifted all purpose flour

2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt ( salt enhances the flavor, I just fiqure that out)

3 large eggs beaten

3/4 cup vegetable oil

2 mashed ripe bananas

8 oz can crushed pineapple with juice

1 cup chopped pecans

2 teaspoons vanilla extract

East part, set oven to 350 F. Butter and sprinkle a little flour in baking pans (3- 9 inches pans)

In large bowl stir in, do not beat, dry ingredients, (in order, flour sugar baking soda cinnamon, and salt. Add beaten eggs and veg oil stir until ingredients are moist. Stir in b-a-n-a-n-a-s (sung to the tune of Gwen Stephanie song) pineapple with juice pecans and vanilla. Divide batter into 3 cake pans. Bake for 25 to 30 minutes until tooth pick inserted comes out clean. Let cake cool in pan for 10 minutes and remove from pan and place on wire rack to cool, then frost.

Cream cheese frosting (use the store bought frosting, it seems like it has less sugar)

1 1/2 cups unsweetened coconut flakes( sprinkle on top and on sides of cake after you have frosted the cake.

Or… 8 oz package cream cheese soften, 8 tablespoons (1 stick butter ) 1 teaspoon vanilla , 1 pound box of shifted confectioners sugar.

In bowl mix with electric mixer medium speed cream cheese , butter and vanilla until smooth, reduce speed of mixer and add sugar until frosting thicken

You are finished, now comes the best part, eat cake and be merry…