Hummingbird Cake

Last Easter my mother found this recipe in Woman's Day magazine. The thought of this cake made her mouth water so she challenged me to try baking it. I did so and all I can state is that it was the perfect grand finale to our Easter festivities.

HUMMINGBIRD CAKE

3 C flour
2 C sugar
1 1/2 t baking soda
1 1/2 t cinnamon
1/2 t salt
3 eggs
3/4 C vegetable oil
2 t vanilla
1 can (8 oz.) crushed pineapple in juice
2 C mashed, ripe bananas (about 4-5 bananas)
1 C pecans, finely chopped (optional)

CREAM CHEESE FROSTING

2 bricks of Neufchatel cream cheese
1/2 C butter
2 t vanilla
3 C powdered sugar
2 C flaked coconut (optional)

Adjust racks to divide your oven into thirds. Heat oven to 350 degrees. Whisk flour, sugar, soda, cinnamon, and salt together in a large bowl. In another large bowl whisk eggs, oil, vanilla, pineapple, bananas, and pecans until just blended. Add wet mix to the flour mix and stir until just combined. Divide batter evenly amongst three non-stick spray coated, 8 inch round cake pans. Bake for 30 minutes or until a wooden toothpick, inserted in the middle, comes out clean. Cool cake in pans on a wire rack for about 10 minutes. Invert and remove cake from pans and let cool completely on racks. In a large bowl, with a mixer on medium speed, beat cream cheese, butter and vanilla until lite and creamy. On low speed gradually mix in powdered sugar until fluffy. Place a cake layer on a serving platter. Gently slide pieces of wax paper under the edges of the cake layer to prevent a messy looking frosting spread. Spread about 3/4 cup of frosting over the top of the layer. Put the next layer on top of the bottom layer and repeat. Frost the top and sides of the cake. Sprinkle coconut flakes on top, allowing some to fall over onto the sides. Cover the cake until you serve it. You may refrigerate the covered cake just remember to take it out 45 minutes before you serve it so it can get back to room temperature.