Hummingbird Cake

By • April 16, 2015 6 Comments

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Author Notes: My slightly rustic version of this classic recipe that never gets old. One of my favorite cakes by far! Gemma / Cinnamon Girl

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Makes one 9-inch cake

For the cake

  • 1/2 cup pineapple, crushed and well-drained
  • 1 1/4 cups flour
  • 2/4 cup self-raising flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup walnuts (or pecan nuts)
  • 1 cup brown sugar
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup very ripe banana, mashed
  • 2 free-range eggs
  • 3/4 cup sunflower oil

For the Coconut Cream Cheese Frosting

  • 1 1/2 cups organic cream cheese
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened shredded coconut
  • 1/3 cup walnuts, chopped
  1. Preheat oven to 350 ºF (180ºC) and adjust the rack to the middle position.
  2. Lightly grease the pan with cooking spray and line the base with parchment paper.
  3. Crush the pineapple with your food processor (it doesn't need to be completely crushed and/or blended) and drain very well all the excess liquid. Too much liquid will give you a heavy cake.
  4. Mash bananas with a fork until puréed.
  5. Pour the mixture into the prepared pan and bake for 40 minutes. Let the cake cool in the pan on a wire rack for about 5 minutes and then remove from the pan and cool completely top-side up.
  6. - To make the coconut cream cheese frosting:
  7. In a medium mixing bowl combine cream cheese, coconut and sugar. Mix with a silicone spatula just until the sugar is incorporated.
  8. Let it set in the fridge, this way the frosting will get thicker.
  9. -Assembling:
  10. Spread frosting on top of the cake using an offset spatula or a spoon and sprinkle chopped walnuts.

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