Hummingbird Sheet Cake
I’ve recently become obsessed with hummingbird cake. First, I love the name: it sounds pretty. Second, it’s almost a cross between four of my favorite sweets: coconut cake, frosted banana cake, carrot cake and banana bread. It’s sweet, but not overly so. It has texture, but is super moist. It’s rustic, yet elegant. Best of all, it’s a sheet cake and it’s incredibly easy to make.
You Will Need
Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking pan and set aside.
For the Cake: In a large mixing bowl add the flour, salt, baking soda and cinnamon. Mix well and set aside.
In the bowl of kitchen mixer such as a Kitchen Aid fitted with a paddle attachment, add the sugar, eggs, vegetable oil, coconut oil and vanilla extract. Beat on medium until well incorporated. Reduce the speed to low and slowly add the flour mixture. Add the pineapple and banana and mix well. Remove the bowl from the stand and using a rubber spatula gently fold in the pecans.
Pour the cake batter in to the prepared baking pan. Gently tap the pan on the counter to even out and remove any air bubbles. Place in the oven and bake for about 55 minutes or until set. Allow to cool completely before frosting.
For the Frosting: Place the cream cheese and butter in to the bowl of a kitchen mixer fitted with a paddle attachment. Beat on high until smooth and well incorporated. Add the vanilla and mix. With the mixer on low slowly add the confectioners sugar. Mix until smooth and fluffy.