This cake in many versions has been in most cooking magazines and now is on most websites. It is a favorite at get-together’s and church socials. Living in Florida I wanted to add a bit more fruit to make a Florida Style Hummingbird cake and make use of coconut which falls in my yard almost year round. This cake will even have non-cake people wanting to have more of it!
Set out all ingredients before you start as the eggs, butter and cream cheese need to be at room temperature. Then prepare your pans (grease and floured) and chop the nuts, mash and measure the bananas, finely shred about ½ of a large carrot, then preheat the oven to 350°.
In a large bowl, whisk all the dry ingredients together and set aside.
n a medium bowl, whisk the eggs, oil, and apple butter/apple sauce together. Mix in the vanilla, mashed bananas, crushed pineapple with juice, and optional items: golden raisins, finely shredded carrot and ½ cup of shredded coconut. Stir to mix well.
Then add dry ingredients to the wet mixture and stir with a wooden spoon or spatula lightly until batter is mixed well without over mixing.
Pour batter into 2 round cake pans and spread evenly as possible to avoid a hump in the middle.
Bake at 350º for 30-40 minutes. Dark pans cook faster. Check for doneness at 30 minutes with toothpick. If it comes out gooey then bake additional 5 minutes and recheck and repeat if necessary.
Make cream cheese frosting while cake is baking. Lightly toast 2/3 cup of pecans and 1/3 cup of coconut and let each cool.
Cool in pans 30 minutes then turn out to wire racks to cool completely. Can be cooled in pans and then transferred to serving platter.
Once cake is cooled completely, frost top of bottom layer, add second cake layer and frost. Then sprinkle or decorate with toasted coconut and pecans. This cake can also be made in a sheet cake pan (9x13) for one layer cake.