Tropical Hummingbird Cake - cooking recipe

Ingredients

For the Cake
vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package pudding-enhanced yellow cake mix
1 (8 ounce) can crushed pineapple in juice, undrained
2 -3 overripe bananas, peeled and mashed (1 cup)
1/2 cup water
1/2 cup vegetable oil (such as canola, corn, safflower, soybean, or sunflower)
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
For the Frosting
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup coconut (unsweetened, grated coconut)
1/4 cup finely chopped pecans, toasted
1/4 cup finely chopped hazelnuts, toasted

Preparation

PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting) while you toast the nuts and prepare the frosting.
TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don't be concerned if a little skin is left on them; Be careful not to burn your nuts.
COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
STORE frosted cake in fridge.