Hummingbird Cake
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1468
- Total Fat
- 86
- Saturated Fat
- 25
- Carbohydrates
- 171
- Dietary Fiber
- 6
- Sugar
- 124
- Protein
- 10
- Cholesterol
- 131
- Sodium
- 506
- Total: 2 hr 30 min (includes cooling time)
- Active: 45 min
Ingredients
Cake:
Nonstick cooking spray, for the pans
3 cups all-purpose flour, plus more for the pans
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 cups canola oil
1 cup sweetened coconut flakes
2 teaspoons pure vanilla extract
3 large eggs
3 very ripe large bananas, mashed (1 1/2 to 2 cups)
One 8-ounce can crushed pineapple
1 cup pecans, toasted and chopped
Dried pineapple rings, for decorating
Toasted coconut chips, for decorating
Buttermilk Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Directions
Special equipment:
three 9-inch cake pans- For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
- Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
- Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
- Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
- For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
- Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.