Best 2 Coconut Hummingbird Cake Recipes
Indulge in the tropical flavors of the Coconut Hummingbird Cake, a delightful treat that combines the richness of coconut with the sweetness of pineapple and banana. This enticing cake features a moist and fluffy coconut cake base, layered with a luscious cream cheese frosting, and crowned with a caramelized pineapple-banana topping. The recipe also includes step-by-step instructions for preparing a velvety coconut cream cheese frosting, a zesty pineapple sauce, and a simple glaze to add an extra touch of sweetness. Whether you're a seasoned baker or just starting out, this Coconut Hummingbird Cake recipe is sure to impress your taste buds and become a favorite in your kitchen.
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COCONUT-SUGAR HUMMINGBIRD CAKE
This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a caramelized, almost savory complexity to baked goods. It's perfect in a cake that's plenty sweet (as well as moist), thanks to the fresh banana and pineapple. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes one 8-inch cake
Number Of Ingredients 19
Steps:
- Cream-Cheese Frosting:Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
- Cake:Preheat oven to 350 degrees. Brush three 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. In a bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.
- In another bowl, whisk together eggs, oil, bananas, and vanilla. Stir banana mixture into flour mixture just until combined (do not overmix). Fold in pineapple, pecans, and shredded coconut. (Batter will be thick.) Divide batter evenly among prepared pans; smooth tops with a spatula.
- Bake, rotating pans halfway through, until a tester inserted in centers comes out clean, 20to 25 minutes. Transfer pans to wire racks and let cool 20 minutes; reduce oven to 325 degrees. Invert cakes onto racks; let cool completely. Meanwhile, spread coconut flakes out in a single layer on a baking sheet and toast in oven, stirring once, until golden, about 5 minutes.
- Place one cake on a cake plate, flat-side down. Spread about 3/4 cup frosting evenly across top. Place a second cake, flat-side up, on top of first layer. Spread with another 3/4 cup frosting. Place remaining cake, flat-side up, on top; spread remaining frosting evenly across top and sides of cake. Garnish with toasted coconut flakes. Refrigerate, uncovered, 30 minutes before serving. Cake can be stored, covered, in refrigerator up to 2 days; bring to room temperature before serving.
COCONUT HUMMINGBIRD CAKE
This has some different ingredients than the other Hummingbird cakes already posted. It is a recipe from Home Cooking and Evelyn Lett, we really enjoy this luscious fruity cake
Provided by mandabears
Categories Dessert
Time 1h10m
Yield 1 bundt cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
- Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
- Beat on low speed until moistened.
- Beat on medium speed for 3 minutes.
- Stir in banana, pecans, coconut and cherries.
- Pour into prepared pan.
- Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
- Cool in pan for 25 minutes.
- Invert on plate.
- Cool.
- Dust with sifted confectioners sugar.
Tips:
- Use fresh coconut: Fresh coconut adds a more intense coconut flavor to the cake. If you don't have fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less pronounced.
- Toast the coconut: Toasting the coconut before adding it to the cake batter brings out its flavor and gives the cake a golden brown color.
- Use a bundt pan: A bundt pan helps to create a moist and evenly cooked cake. If you don't have a bundt pan, you can use a 9x13 inch baking pan, but the cake may not rise as high.
- Cream the butter and sugar together until light and fluffy: This will help to create a smooth and creamy batter.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Don't overmix the batter: Overmixing the batter can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Coconut Hummingbird Cake is a moist and flavorful cake that is perfect for any occasion. The combination of coconut, pineapple, and pecans creates a unique and delicious flavor that is sure to please everyone. With its stunning appearance and delicious taste, this cake is sure to be a hit at your next party or gathering.
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