Hummingbird Cake

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READY IN: 1hr 40mins
Recipe by Ambervim

Gorgeous presentation with dried pineapple flowers standing up on end top and sides.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Butter 2 9 inch pans and line bottom with parchment (butter the paper and dust with flour) or use silicone.
  3. Whisk together flour, baking soda, cinnamon and salt. Set aside.
  4. In another bowl, stir together banana, pineapple, nuts and coconut. Add the flour mixture and blend.
  5. Divide between pans and bake until golden brown, 30-40 minutes, rotating pans halfway through.
  6. Tranfer pans to a baking rack to cool 15 minutes before unmolding. Loosen sides with a knife and invert onto greased wire rack. To preevent layers from splitting, invert again so the tops are up. Cool completely before icing.
  7. Place on serving platter and spread 1/4 inch of frosting. Add next layer. Put a crumb coat on and then frost.
  8. Decorate with dried pineapple flowers which were made by slicing very thinly from a fresh peeled pineapple with nibs out and dried in an oven at 225 for 30 minutes or until dry. Stick them in so they stand upright all over the cake.

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