Hummingbird Bundt Cake

Ingredients:

– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 2 cups granulated sugar
– 1 cup vegetable oil
– 3 large eggs, beaten
– 2 teaspoons vanilla extract
– 2 cups ripe bananas, mashed (about 4 medium bananas)
– 1 cup canned crushed pineapple, with juice
– 1 cup chopped pecans, plus a handful for garnish
– 1 cup unsweetened shredded coconut (optional)

– 1/2 cup unsalted butter, softened
– 8 ounces cream cheese, softened
– 4 cups powdered sugar, sifted
– 2 teaspoons vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and properly grease and flour your Bundt pan to ensure a seamless release after baking.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set this dry mixture aside.

3. In a large bowl, whisk the granulated sugar and vegetable oil until well combined. Incorporate the beaten eggs and vanilla extract, mixing until fully blended.

4. Gradually fold in the dry ingredients to the wet mixture until just combined. Then, gently stir in the mashed bananas, crushed pineapple with its juice, chopped pecans, and shredded coconut if using.

5. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

7. While the cake is cooling, prepare the frosting by beating together the butter and cream cheese until creamy. Gradually add the powdered sugar and continue to beat until smooth. Stir in the vanilla extract.

8. Once the cake is completely cool, spread the cream cheese frosting over the top and allow some to cascade down the sides. Garnish with a sprinkle of chopped pecans.

Variations & Tips:

– For those with nut allergies, omit the pecans and potentially replace them with an equal amount of raisins or dried cherries for a different textural element.

– If you’d prefer a less sweet cake, reduce the granulated sugar to 1 1/2 cups without compromising the cake’s moistness due to the bananas and pineapple.

– Infuse the frosting with a hint of citrus by adding a teaspoon of finely grated orange or lemon zest.

– Remember not to overmix the batter, as this could result in a denser, less tender cake. Mix until just combined for the perfect texture.

– For an added touch of sophistication, lightly toast the shredded coconut before adding it to the batter, which will enhance its flavor.