Hummingbird Cake

Step 1

Heat the oven to 350°F. Meanwhile, place 1 1/2 cups pecan halves in a single layer on a baking sheet and toast in the preheating oven until browned and fragrant, about 12 minutes. Coat 3 (9-inch) round cake pans with cooking spray and line the bottom of each with a parchment paper round.

Step 2

While the pecans toast, whisk 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, and 1/2 teaspoon ground nutmeg together in a medium bowl.

Step 3

Transfer the toasted pecans to a cutting board and finely chop. Stir half of the pecans into the flour mixture and reserve the remaining for decorating the cake.

Step 4

Mash 4 very ripe large bananas in a large bowl until mostly smooth (about 1 1/2 cups). Whisk in 3 large eggs, 1 cup neutral oil, 1 cup packed brown sugar, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and 3/4 teaspoon kosher salt until smooth. Stir in 1 (8-ounce) can crushed pineapple (do not drain) and 1 cup shredded sweetened coconut. Fold in the flour mixture with a flexible spatula until just combined.

Step 5

Divide the batter evenly between the prepared pans (3 1/2 cups or 21 1/2 ounces each).

Step 6

Bake, rotating the pans halfway through, until the tops of the cakes bounce back when gently pressed and a toothpick inserted into the center comes out clean, 20 to 25 minutes total.

Step 7

Place the cake pans on a wire rack and let cool for 10 minutes. Remove the cakes from the pan to the wire rack and discard the parchment paper. Let cool completely, at least 1 hour. Meanwhile, make the frosting.

Step 8

Beat 12 ounces room-temperature cream cheese and 12 tablespoons room-temperature unsalted butter with the paddle attachment in a stand mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a flexible spatula.

Step 9

Add 7 cups powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on low speed until combined. Increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes.

Step 10

Spread about 1 tablespoon of the frosting in the center of a cake or serving plate. Top with 1 cake layer. Dollop 1/4 of the frosting (about 1 1/4 cups) onto the cake and spread into an even layer, going all the way to the edges. Top with the second cake layer and repeat with another third of the frosting. Top with the final cake layer, flatter-side up, and spread the remaining frosting over the top and down the sides.

Step 11

Sprinkle the reserved pecans decoratively onto the cake. Refrigerate for at least 30 minutes or up to 1 day before serving.