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Hummingbird Cake

Marisa
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Servings 20

Ingredients
  

  • 3 eggs
  • 1 cup unsweetened applesauce
  • ½ cup coconut oil melted
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract or an additional 1 tsp. vanilla
  • ½ cup brown sugar
  • 1 cup coconut sugar
  • 2 very ripe large bananas mashed
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 20-ounce can crushed pineapple drained well, juice reserved
  • ¾ cup unsweetened shredded coconut flakes optional
  • 1 cup pecans chopped

Cream Cheese Frosting

  • ½ cup (1 stick) unsalted butter room temperature
  • 1 8-ounce brick plain cream cheese room temperature
  • 1 tsp. almond extract or vanilla
  • 2 ½ - 3 cups powdered sugar
  • 2-4 TBSP reserved pineapple juice

Instructions
 

  • Preheat the oven to 350 °F and lightly spray a 9x13-inch pan with nonstick cooking spray. Use a small mesh strainer to drain the pineapple, reserving the juice in a small bowl. Set aside for now. 
  • In a large bowl, combine the eggs, applesauce, melted coconut oil, extracts, sugars, and mashed bananas. 
  • Once mixed, add the dry ingredients and mix until just incorporated. Fold in the drained pineapple, pecans, and coconut, if using.
  • Pour the batter evenly into the pan and bake for about 45 minutes, rotating halfway through. Check the cake by inserting a toothpick into the center. If it comes out clean, remove the cake from the oven. If it is still not baked all the way through, cover the cake loosely with a piece of aluminum foil and bake for an additional 10-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool completely before icing.
  • Once cake is cooled, make the icing: using an electric mixer, beat the butter, cream cheese, and almond extract for a couple of minutes until light and fluffy. Slowly add the powdered sugar and continue to mix. 
  • Add pineapple juice, 1 TBSP at a time, to thin the mixture out. Continue to mix, adding more pineapple juice 1 TBSP at a time until you reach your desired consistency.
  • Spread the icing on top of your cooled cake. 
  • Keep refrigerated. 

Notes

If you do not have coconut sugar, you can substitute sugar or brown sugar (use the same amount).