Hummingbird Cake

Makes 1 (9 inch) 3-layer cake

Cream Cheese Frosting (recipe below)

Garnish: chopped toasted pecans

This cake tastes even better the day after it's made.

3 1/2 cups all purpose flour

1 cup granulated sugar

1 cup firmly packed brown sugar

3/4 cup toasted pecans, chopped

3/4 cup sweetened flaked coconut, toasted

2 teaspoons baking soda

1 1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 (20 ounce) can crushed pineapple, drained

2 cups mashed ripe banana

1 cup canola oil

1 Tablespoon vanilla extract

3 large eggs, lightly beaten

1.  Preheat oven to 350 degrees. Spray 3 (9 inch) cake pans with baking spray with flour.  Line bottoms of pans with parchment paper; spray again.

2.  In a large bowl, whisk together flour, sugars, pecans, coconut, cinnamon, baking soda, salt, ginger, nutmeg, and allspice.  In a medium bowl, combine pineapple, banana, oil, vanilla, and eggs.  Make a well in center of dry ingredients.  Pour banana mixture over dry ingredients; stir until combined.  Divide batter among prepared pans, smoothing tops with offset spatula.

3.  Bake.  Until a wooden pick inserted in center comes out clean, about 25 minutes.  Let cool in pans 10 minutes.  Remove from pans; let cool completely on. Wire racks.

4.  Spread Cream Cheese Frosting between layers and on top and sides of cake.  Garnish with pecans, if desired.  Cover and refrigerate up to 3 days.

Cream Cheese Frosting

Makes about 6 cups

3 (8 ounce) packages cream cheese, softened

1 cup unsalted butter, softened

2 teaspoons vanilla extract

1/4 teaspoon salt

2 pounds confectioners sugar

1.  In a large bowl, beat cream cheese at medium speed with a mixer until creamy.  Add butter, vanilla and salt; beat until smooth.  Gradually add confectioner sugar, beating until smooth.