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Marisa

Hummingbird Cake

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 20
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. 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. 
  2. In a large bowl, combine the eggs, applesauce, melted coconut oil, extracts, sugars, and mashed bananas. 
  3. Once mixed, add the dry ingredients and mix until just incorporated. Fold in the drained pineapple, pecans, and coconut, if using.
  4. 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.
  5. Remove the cake from the oven and allow it to cool completely before icing.
  6. 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. 
  7. 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.
  8. Spread the icing on top of your cooled cake. 
  9. Keep refrigerated. 

Notes

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