The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Celebrity Hummingbird Cake

Like the Dr. Bird cake, only with icing.


2 cups Bananas, chopped
2 cups Pecans, chopped, divided usage
2 cups Coconut, flaked, optional, divided usage
3 Eggs, beaten
1&1/2 cups Vegetable Oil
1&1/2 tsps. Vanilla
3 cups Flour
2 cups Sugar
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
1 8-oz. can Crushed Pineapple in juice, canned, undrained
2 recipes Cream Cheese Icing


Arrange two oven racks toward the top two thirds of the oven with enough room on the lower rack for the cake to rise with airflow above it.  Preheat the oven to 350°F.

Grease and flour three 9-inch cake pans.  Coarsely chop and measure the Bananas and Pecans and set aside separately.

Combine and toast 1 cup of the chopped Pecans and 1 cup of the flaked Coconut, if used, in a single layer on a large jelly roll pan or cookie sheet with sides, in the oven for 8 to 10 minutes until the coconut is golden brown.  Remove and set aside.

In a small bowl, whisk together the Eggs, Vegetable Oil and Vanilla.  Set aside.

Combine the Flour, Sugar, Salt, Baking Soda and Cinnamon in a large bowl.  Fold in the whisked eggs and oil until moistened.  Stir in the Crushed Pineapple with juice, chopped Bananas and the remaining 1 cup of the coarsely chopped untoasted Pecans.  Evenly spoon the batter into the three cake pans, about 2&1/3 to 2&1/2 cups per pan.

Place one pan in the very center of the lower oven rack and the other two pans in opposite corners of the upper rack, but without touching each other or the sides, back or door of the oven.  Bake for 13 minutes, then swap the two pans on the upper rack so that the sides that were closest to each other are now the farthest from each other and the one that was in the back is now in front.  Continue baking 8 to 13 minutes or until a toothpick inserted in the centers comes out clean.  Remove them from the oven.  Cool the layers in their pans for 10 minutes then remove them from the pans to wire racks to completely cool upside down.

Prepare a double batch of the Cream Cheese Icing.  Fold in the remaining 1 cup of untoasted Coconut, if used.

Generously spread the icing between the completely cooled cake layers, then on the top and sides.  Evenly and gently press the combined toasted coconut and pecans into the icing on the sides and top.


You can simplify this by folding the toasted coconut and pecans into the icing, in which case you might want to toast both cups of coconut.  Or you could ice the tops of the bottom and middle layers, then fold in the toasted coconut and pecans before icing the top and sides of the cake.

While I haven't read it anywhere, I assume with the butter and cream cheese in the icing, any leftovers should probably be refrigerated.

I have no idea why it is called Celebrity Hummingbird Cake, so don't even ask.

See Also:

Dr. Bird Cake - A heavy fruity cake, like fruit cake except much more palatable.


Other Information:

Source: Coupon flyer, but I added the Coconut.

Preparation: 1:30
Bake: 0:25
Total: 4:00

Yield: 1 9" 3-tier cake
Servings: 16

Nutrition Facts per Serving:
962 Calories
56g Fat (50.8% calories from fat)
8g Protein
114g Carbohydrate
3g Dietary Fiber
102mg Cholesterol
348mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
1/2 Lean Meat
1/2 Fruit
10 1/2 Fat
5 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.