Hummingbird Cake, Capt. Juel’s Hurricane Restaurant

Desserts, Sweets, Snacks

4 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
6 eggs, lightly beaten
1 1/2 cups olive oil
2 teaspoons pure vanilla extract
1 1/2 cups walnuts
2 6-ounce bags frozen fresh coconut (thawed)
4-5 bananas, overripe
1 15-ounce can crushed pineapple, not drained

2 1/2 pounds cream cheese, room temperature
1 1/2 pounds butter, room temperature
2 cups walnuts, finely chopped
2 tablespoons pure vanilla
2 1/2 cups confectioners’ sugar
16 ounces heavy cream (amount may vary)



Grease and flour three 9-inch cake pans. Add all ingredients in a large bowl, one at a time, and stir well. Pour evenly into pans. Bake at 350 degrees for about 25 minutes, or until golden brown. When cooled, top with frosting.

Mix cream cheese and butter until smooth. Add nuts and vanilla. Slowly add the confectioners’ sugar. Mix in heavy cream until consistency is smooth enough to spread.