Coconut sugar makes this Hummingbird Cake a little less sweet.
Keyword Coconut Sugar, Hummingbird Cake
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Cookie Madness
3cupsall-purpose flour13.5 ounces
1 3/4teaspoonbaking powder
About a teaspoon ground cinnamon
3largeeggs at room temperature
3/4cupgrapeseed oil (can use another type if you want)
1cancrushed pineapple, drained (8 oz can)
1 3/4cupsmashed banana
2/3cuptoasted and chopped pecans
1/2cupunsweetened coconut, flakedoptional
Cream Cheese Frosting
1poundcream cheese, softened
8tablespoonsunsalted butter, softened
2cupspowdered sugar, sifted -- can use more to taste
Pinchor 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.
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.