Hummingbird Cake

Ingredients:

• 3 cups all purpose flour
• 2 cups sugar
• 1 1/2 tsp each baking soda and ground cinnamon
• 1/2 tsp salt
• 3 large eggs
• 3/4 cup oil
• 2 tsp vanilla extract
• 1 can (8 oz) crushed pineapple in juice
• 2 cups mashed bananas (3-4 large)
• 1 cup pecan pieces, finely chopped

• 2 bricks (8 oz each) Neufchatel cream cheese
• 1 stick unsalted butter
• 2 tsp vanilla extract
• 3 cups confectioners sugar
• 2 cups sweetened flaked coconut

Directions:

1. Adjust racks to divide oven in thirds. Heat oven to 350 degrees. You'll need 3 8x2" cake pans coated with cooking spray. Line bottoms with parchment paper; spray paper.
2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed.
3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until well blended. Add to flour mixture; stir just until combined. Divide among prepared pans, spreading evenly.
4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.
5. In large bowl, with electric mixture on medium speed, beat cream cheese, butter and vanilla until light and creamy. On low speed, gradually beat in confectioners sugar. Beat until fluffy.
6. Place a cake layer on a serving platter. Spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. Sprinkle coconut on top to cover, letting some fall onto sides or line sides with chopped pecans. Refrigerate covered. Let stand at room temperature 45 minutes before serving.