Hummingbird cake is a spice cake with bananas, crushed pineapple, coconut sugar, shredded coconut, and walnuts. This cake is a southern favorite.
Hummingbird Cake is perfectly named, it is the ultimate cake for anyone who possesses a sweet tooth. My favorite component of the cake was the pineapple flowers on top. Before I made the cake, I was looking at DIY blogs and came across these pineapple flower cake toppers. I immediately knew I needed to try to prepare them for my Hummingbird Cake. The pineapple flowers need about 2 hours drying in the oven so it will not be for everyone. If you are interested, check out Paper and Stitch for instructions.
- 1 ¾ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¾ cup coconut sugar
- ½ teaspoon salt
- ½ cup shredded coconut
- ½ cup walnuts pieces
- ¼ cup golden raisins
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 egg
- 2 bananas, should make 1 cup mashed
- ½ cup crushed pineapple
- 8 oz cream cheese
- 2 teaspoon vanilla extract
- 3 cups confectioners sugar
- Prep the ingredients: Preheat the oven to 350 degrees. Grease two six inch springform pans. Mash the 2 bananas and set aside.
- Make the Hummingbird Cake: In a mixing bowl, combine the first nine dry ingredients (flour, baking soda, cinnamon, nutmeg, sugar, salt, shredded coconut, walnut pieces, and golden raisins). Set aside for later. In another bowl, combine the Greek yogurt, vanilla, egg, mashed banana and crushed pineapple and mix with a handheld mixer. Slowly add your dry ingredients to the bowl of liquid.
- Bake the Hummingbird Cake: Evenly pour the batter into the two six inch spring form pans. Gently shake the pan in your hand so the batter is evenly dispersed. Bake at 350 degrees for 30-35 minutes. Before removing the cakes from the oven, insert a toothpick into the center of the cake. Make sure there is not any cake batter sticking to the toothpick. If there is the cake will need to cook a little bit longer. Cool the hummingbird cake in the pans for 20 minutes and then you can move them to the cooling racks.
- Make the frosting: In a mixing bowl, beat the cream cheese with a mixer until it is fluffy. Then slowly add the confectioners sugar and vanilla extract to the bowl.
- Frost the Hummingbird Cake: On a plate, place the first cake upside down. Spread half of the frosting on top, then cover the cake with the second cake right side up. Spread the remaining frosting on the top and sides of the cake. You can store this cake in the fridge for up to 3 days.
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