Step 1

Preheat oven to 300 degrees F.

Step 2

Add pecans and coconut to a large baking sheet/jelly roll pan and spread into an even layer (keep them separate). Bake at 300 F degrees for 8-11 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly. Remove once coconut is golden. Add pecans to food processor and finely chop.

Step 3

Increase oven to 325 degrees F. Line the bottom of three 9” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.

Step 4

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in 3/4 cup toasted coconut, 1 cup toasted pecans (reserve the rest for garnish) and all remaining Wet Ingredients, including drained pineapple, until combined.

Step 5

Stir Dry Ingredients into Wet ingredients just until moistened, being careful not to overmix – batter will be THICK.

Step 6

Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for 32-38 minutes (check earlier if using light pans), or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.

Step 7

Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.

Step 8

In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting or add milk 1 tablespoon at a time for thinner frosting.

Step 9

Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.

Step 10

Top cake with 1 cup frosting and spread evenly. Top with a Second Cake and spread evenly with 1 cup frosting. Top with remaining Cake.

Step 11

Create Crumb Layer by scooping 1/2 cup of frosting into a smaller bowl to use. Frost cake with this 1/2 cup frosting starting with the top and working down until the cake is evenly frosted in a thin layer. Refrigerate Cake and remaining frosting for 30 minutes or until crumb layer has set.

Step 12

Frost the outside of cake as you desire with the remaining frosting. Garnish with reserved coconut and pecans.

Step 13

Time permitting, cover cake with cake dome and refrigerate cake 30 minutes to let the frosting set. Let the cake come to room temperature (1-2 hours) before serving).

Step 14

Frosted Hummingbird Cake can be covered with cake dome and stored at room temperature for 2 days or covered and refrigerated for up to 7 days. Bring to room temperature before serving.