HUMMINGBIRD CAKE

HUMMINGBIRD CAKE

INGREDIENTS:

CAKE

3 cups all-purpose flour
1.5 cups Swerve Granular
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups refined coconut oil
1 1/2 teaspoons vanilla extract
½ cup milk
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans

ICING

8 ounces (2 sticks) unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 cups Swerve Confectioners
2 teaspoons pure vanilla extract
2 tablespoons milk

NUTRITIONAL FACTS:

Servings: 16

Calories: 550

Total Fat: 45g

Cholesterol: 85mg

Sodium: 360mg

Total Carbs: 72g

Dietary Fiber: 5g

Sugar: 9g

Protein: 7g

DIRECTIONS:

CAKE

Step 1

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened.

Step 2

Stir in vanilla, milk, pineapple, bananas, and 1 cup chopped toasted pecans.

Step 3

Spoon batter into 3 well-greased and floured 9-inch round cake pans.

Step 4

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean

Step 5

Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Step 6

Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top with remaining frosting.

Step 7

Arrange toasted pecan halves in a circular pattern over top of cake.

FROSTING

Step 1

Beat butter and cream cheese until well blended

Step 2

Add Swerve confectioners and vanilla, then add milk to get the consistency you want

Makes about 16 servings.