Here’s a link to a basic Hummingbird Cake. I’ve always the traditional version, but I recently discovered Coconut Sugar Hummingbird Cake. I’ll update soon with some notes and photos.
Coconut Sugar Hummingbird Cake
- 3 cups all-purpose flour 13.5 ounces
- 1 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- About a teaspoon ground cinnamon
- 2 cups coconut sugar
- 3 large eggs at room temperature
- 3/4 cup grapeseed oil (can use another type if you want)
- 2 teaspoons vanilla extract
- 1 can crushed pineapple, drained (8 oz can)
- 1 3/4 cups mashed banana
- 2/3 cup toasted and chopped pecans
- 1/2 cup unsweetened coconut, flaked optional
Cream Cheese Frosting
- 1 pound cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 2 cups powdered sugar, sifted — can use more to taste
- 1/2 teaspoon vanilla extract
- Pinch or two of salt – omit if using regular salted butter
- Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans.
- Stir flour, baking powder, baking soda, salt, cinnamon and sugar together in a large mixing bowl.
- In another bowl, whisk together eggs, vegetable oil and vanilla. Add this mixture to the flour mixture, stirring until dry ingredients are moistened. (Do not beat.) Stir in mashed bananas and pineapple, nuts and coconut.
- Pour batter into cake pans and bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans, and let cool completely on wire racks.
- Prepare cream cheese frosting. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy – taste after adding 2 cups. Add more sugar if you prefer it to be sweeter. Beat in vanilla. Add a pinch of salt if using unsalted butter.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.