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This is my most delicious, moist, decadent cake recipe to date! Hummingbird cake is the tropical cousin of the carrot cake filled with banana, pineapple, pecans, and my secret ingredient, toasted coconut! The coconut really sends the flavors of this cake into overdrive. I also toast my pecans to add more depth of flavor. This cake is perfect for both summer and fall. Pair this with my brown butter cream cheese frosting and you will be hooked! This recipe yields a two layer 9 in cake or approximately 2 dozen cupcakes. See * note at bottom for cupcake instructions.
Heat oven to 350 degrees F, Spread pecans on baking sheet and toast in oven for 5 minutes or until fragrant. Remove from oven and allow to cool. Grease and line two 9 in cake pans with parchment. Once Pecans are cooled, add to food processor and pulse to chop and use knife to roughly chop.
In a bowl fitted for stand mixer, add flour, baking soda, cinnamon, allspice, granulated sugar and salt and mix together using paddle attachment.
In a separate bowl add banana, pineapple, eggs, oil, brown sugar, and vanilla and whisk until combined. Pour the wet ingredients in two separate increments into dry ingredients, mixing until just combined after each addition. Scrape sides of bowl as needed. Do not overmix the batter!
After ingredients are combined, gently fold in the toasted coconut and pecans. divide batter between the two prepared cake pans. Bake at 350 degrees F for 25-30 minutes or until a tooth pick inserted into the middle comes out clean with a few crumbs on it (Baking until tooth pick is completely clean with result in a dry cake).
Cool on wire rack inside pain for about 15 minutes, then turn cakes out and cool completely on wire rack upside down. Ice with brown butter cream cheese frosting and enjoy!
*This recipe can also be used to make cupcakes. Bake at same temperature for 20-22 minutes or until toothpick inserted in center comes out clean with a few crumbs attached.
Ingredients
Directions
Heat oven to 350 degrees F, Spread pecans on baking sheet and toast in oven for 5 minutes or until fragrant. Remove from oven and allow to cool. Grease and line two 9 in cake pans with parchment. Once Pecans are cooled, add to food processor and pulse to chop and use knife to roughly chop.
In a bowl fitted for stand mixer, add flour, baking soda, cinnamon, allspice, granulated sugar and salt and mix together using paddle attachment.
In a separate bowl add banana, pineapple, eggs, oil, brown sugar, and vanilla and whisk until combined. Pour the wet ingredients in two separate increments into dry ingredients, mixing until just combined after each addition. Scrape sides of bowl as needed. Do not overmix the batter!
After ingredients are combined, gently fold in the toasted coconut and pecans. divide batter between the two prepared cake pans. Bake at 350 degrees F for 25-30 minutes or until a tooth pick inserted into the middle comes out clean with a few crumbs on it (Baking until tooth pick is completely clean with result in a dry cake).
Cool on wire rack inside pain for about 15 minutes, then turn cakes out and cool completely on wire rack upside down. Ice with brown butter cream cheese frosting and enjoy!
*This recipe can also be used to make cupcakes. Bake at same temperature for 20-22 minutes or until toothpick inserted in center comes out clean with a few crumbs attached.
