Coconut Hummingbird Cake

Makes 16 Servings (One 9-inch 3-layer cake)

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, beaten
3/4 cup vegetable oil
1-3/4 cups mashed ripe bananas
1 8-ounce can crushed pineapple, undrained
1 cup chopped pecans
2 teaspoons vanilla extract

Cream Cheese Frosting:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 pound confectioner’s sugar, sifted
1-1/2 cups coconut flakes

1.  Preheat oven to 350°F.  Spray three 9-inch cake pans with cooking spray with flour.  Set aside.
2.  Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl.  Add the eggs and vegetable oil, stirring with a wooden spoon until the dry ingredients are moistened.  Do not beat.  Stir in the banana, pineapple with juice, pecans and vanilla.
3.  Divide the batter equally among the prepared pans.  Bake until a tester inserted into the center of each cake layer comes out clean, about 25 to 30 minutes.  Cool in the pan on wire racks for 10 minutes.  Use a knife to loosen the cake layers from the sides of the pans and invert the layers onto the wire racks to cool completely.
4.  While waiting for the layers to cool, make the cream cheese frosting.  Beat the cream cheese, butter, and vanilla until smooth.  Reduce the speed to low and slowly add the confectioners’ sugar, beating until the frosting has thickened and is smooth.
5.  Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer on top.  Cover with Cream Cheese Frosting and spread evenly; repeat with the second layer.  Top with the third layer and cover the top and sides of the cake with the remaining frosting and sprinkle coconut on top.  Remove the paper strips and serve.  Store refrigerated for up to 4 days.