Exquisite Hummingbird Cake
Serves: 9 cakes
Ingredients:
17
A delightful and moist cake filled with tropical flavors, topped with a creamy coconut cream cheese frosting and crunchy walnuts.
Ingredients
| ½ | cup pineapple, crushed and well-drained |
|---|---|
| 1 ¼ | flour |
| 2/4 | self-raising flour |
| ½ | teaspoon baking soda |
| ½ | teaspoon ground cinnamon |
| ¼ | teaspoon nutmeg |
| ½ | teaspoon ground ginger |
| ¼ | cup walnuts (or pecan nuts) |
| 1 | cup brown sugar |
| ⅓ | cup unsweetened shredded coconut |
| ½ | cup very ripe banana, mashed |
| 2 | free-range eggs |
| ¾ | cup sunflower oil |
| 1 ½ | organic cream cheese |
| ½ | cup powdered sugar |
| ¼ | cup unsweetened shredded coconut |
| ⅓ | cup walnuts, chopped |
Instructions
| 1. | Preheat the oven to 350 ºF (180ºC) and adjust the rack to the middle position. |
|---|---|
| 2. | Lightly grease the cake pan with cooking spray and line the base with parchment paper. |
| 3. | Gently crush the pineapple using a food processor, ensuring it is not completely blended. Drain excess liquid thoroughly as too much liquid can result in a dense cake. |
| 4. | Mash the bananas with a fork until smooth and pureed. |
| 5. | Pour the cake batter into the prepared pan and bake for 40 minutes. Allow the cake to cool in the pan on a wire rack for approximately 5 minutes before removing and cooling completely. |
| 6. | To prepare the luscious coconut cream cheese frosting: |
| 7. | In a medium bowl, combine cream cheese, coconut, and sugar. Gently mix with a silicone spatula until the sugar is fully incorporated. |
| 8. | Chill the frosting in the fridge to achieve a thicker consistency. |
| 9. | Assembling the cake: |
| 10. | Spread the decadent frosting on top of the cooled cake using an offset spatula or a spoon, then sprinkle with chopped walnuts. |
Published on Jul 19, 2024 by Luminița