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Coconut Sugar Hummingbird Cake

Coconut sugar makes this Hummingbird Cake a little less sweet.
Course Dessert
Cuisine American
Keyword Coconut Sugar, Hummingbird Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 3 cups all-purpose flour 13.5 ounces
  • 1 ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • About a teaspoon ground cinnamon
  • 2 cups coconut sugar
  • 3 large eggs at room temperature
  • ¾ cup grapeseed oil (can use another type if you want)
  • 2 teaspoons vanilla extract
  • 1 can crushed pineapple, drained (8 oz can)
  • 1 ¾ cups mashed banana
  • ⅔ cup toasted and chopped pecans
  • ½ 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
  • ½ teaspoon vanilla extract
  • Pinch or two of salt – omit if using regular salted butter

Instructions

  • 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 ½ cup chopped pecans on top.

Notes

This recipe halves well, should you wish to make it in two 6 inch round cake pans. Just cut everything in half and make as written. To halve an egg, crack an egg into a small bowl, mix with a fork, and measure out 2 tablespoons.