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.
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Redwall
[email protected]This is a great recipe for a classic hummingbird cake. The coconut sugar adds a nice touch of sweetness.
Joy Okonkwo
[email protected]This cake is so moist and fluffy. It's the perfect cake to serve with a cup of coffee or tea.
Mohammed Jaffal
[email protected]I love that this cake uses coconut sugar instead of refined sugar. It's a healthier option and it still tastes amazing.
Ali A
[email protected]This is the perfect cake for any occasion. It's easy to make and it's always a crowd-pleaser.
Rene Simiyu
[email protected]I've made this cake several times and it's always a hit with my family and friends.
Afroza yasmin Prova
[email protected]This cake is so moist and flavorful. The coconut sugar gives it a unique sweetness that I really enjoyed.
Abishkrit Rai
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the coconut flavor.
Asithandile Dyonase
[email protected]Delicious! This cake is moist and flavorful, and the coconut frosting is the perfect finishing touch.
Rajib Khan
[email protected]This cake is so easy to make and it tastes amazing! I love that it uses coconut sugar instead of refined sugar.
Jamie Stander
[email protected]I love the combination of coconut and pineapple in this cake. It's so moist and flavorful. I've made it several times and it's always a hit.
KIRAH BUGG
[email protected]This is the best hummingbird cake I've ever had! The coconut sugar adds a subtle sweetness that really complements the pineapple and bananas. I highly recommend this recipe.
Vinaykumar Shirur
[email protected]I made this cake for my family's birthday celebration and it was a huge success! The cake was so moist and flavorful, and the coconut frosting was the perfect finishing touch.
Raez
[email protected]This Coconut Sugar Hummingbird Cake was a hit at my last dinner party! Everyone raved about the moist, fluffy texture and the delicious coconut flavor. I'll definitely be making this again.