Hummingbird Cake

If you've never heard of Hummingbird Cake, ask your mom about it. It's a classic, old fashioned cake. One day I'll look into the history of the name, but for now I'll tell you that it's delicious. Here's my take on it;

3 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
3 ripe bananas, mashed
1 cup unsweetened coconut
1 tsp vanilla
Grease Bundt pan and sprinkle with cinnamon sugar or 9X13 pan, or 2 8-inch cake pans. You can even make cupcakes.
Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Stir until combined. Stir in pineapple with juice, bananas, and coconut. Pour into prepared pan.
Bake in 350F oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes.

Traditionally, this cake is frosted with cream cheese frosting, but when you sprinkle the pan with cinnamon sugar, icing isn't needed. In fact, this cake is so sweet and rich, you can get away without icing it, but feel free to slather on some cream cheese icing.