Hummingbird Cake
A version of spice cake with tropical flavors of banana and pineapple baked with pecans and topped with a buttercream frosting.
Ingredients
For the Hummingbird Cake
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp allspice
- 1/2 tsp cinnamon
- 3 eggs, beaten
- 1 cup coconut oil, melted
- 3 bananas, very ripe, mashed
- 8oz can crushed pineapple, with juice
- 1 cup nuts, chopped
For the Buttercream Frosting
- 2 sticks butter, softened
- 3.5 cups powdered sugar
- 1/8 cup milk, whole
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees
- Grease three round 9-inch cake pans
- In a large bowl mix all dry ingredients - flour, sugar, baking soda, allspice, cinnamon
- Using an electric mixer combine wet ingredients (eggs, coconut oil, mashed bananas, and pineapple with juice) with dry ingredients
- Add even amounts of batter to cake pans and bake for about 25 minutes or until a toothpick inserted into the center comes out clean
- Remove cakes from pans and let cool completely (use a wire rack if you have one to speed up the time)
- For the frosting, use an electric mixer to combine the softened butter and vanilla in a medium bowl
- While mixing, gradually add in powdered sugar and mix until smooth
- Add in milk and beat until desired texture (smooth and a little fluffy)
- When cake layers are completely cooled, add frosting between layers, on the sides, and on top (I lightly frosted the sides for a rustic look)
- Garnish with chopped nuts
- Note: I usually make 2 batches of the frosting when I want the cake to be heavily iced. You will have some left over.