Hummingbird Cake

Step 1

Preheat oven to 350 degrees F. Grease 3, 9-inch round cake pans. Line bottoms with parchment paper. Grease and flour the pans and paper, discarding any excess. Set aside.

Step 2

In an extra-large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the oil, eggs, mashed bananas, crushed pineapple, coconut flakes, and vanilla until just combined.

Step 3

Divide batter evenly among the 3 prepared pans.

Step 4

Bake 25-30 minutes or until a toothpick tester inserted near centers comes out clean. Remove from oven and cool in pans on wire racks for 10 minutes. Run a dull knife around edge to loosen and invert onto wire racks, cool completely and peel off paper.

Step 5

Make the frosting: In a large bowl with an electric mixer, blend together the cream cheese, butter, caramel sauce, vanilla, and salt until combined and fluffy. Gradually beat in 3 1/2 cups of the powdered sugar, adding more if necessary to reach a stiffer, but spreadable consistency.

Step 6

Make the topping: In a small bowl, combine the toasted coconut and chopped pecans.

Step 7

Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if desired, by slicing a very thin piece off the top. Place first cake layer on a serving platter; using an offset spatula, spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake, making it as smooth as possible. Decorate top with a ring of the coconut-pecan mixture near outside edge.

Step 8

Slice and serve at room temperature. And enjoy!