Tropical Hummingbird Cake

A delightful twist on the classic Hummingbird cake, this Tropical Hummingbird Cake is infused with exotic flavors for a fresh and moist dessert. Perfect for those who love a tropical twist to their favorite bakes.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup granulated sugar

1 cup lightly packed brown sugar

3 large eggs

3/4 cup vegetable oil

1 teaspoon vanilla extract

1 can (8 oz) crushed pineapple, undrained

1 cup mashed ripe bananas (about 2 bananas)

1/2 cup chopped macadamia nuts

1/2 cup shredded coconut

1/2 cup diced mango

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

3. In a large bowl, beat the granulated sugar, brown sugar, and eggs until well blended.

4. Gradually add the oil and vanilla extract to the egg mixture, beating until combined.

5. Stir in the flour mixture until just combined.

6. Fold in the crushed pineapple, bananas, macadamia nuts, shredded coconut, and diced mango.

7. Pour the batter into the prepared baking pan and spread evenly.

8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool completely before serving.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days.

Reheating

Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.