Tropical Hummingbird Cake

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 12
★★★★★
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If you're longing for a taste of the tropics, this Tropical Hummingbird Cake will transport you straight to a sun-kissed paradise. With its delightful mix of fruits and nuts, it's like a vacation in every bite. Perfect for any occasion, this cake will surely become a family favorite.

Ingredients for Tropical Hummingbird Cake

All-purpose flour forms the base of the cake, providing structure. Baking soda helps the cake rise and stay light. A pinch of salt enhances all the flavors. Ground cinnamon adds a warm note that complements the fruits beautifully. Granulated sugar and brown sugar sweeten the cake, with the brown sugar adding a hint of molasses.

Eggs act as a binder and help the cake rise. Vegetable oil keeps the cake moist and tender. Vanilla extract adds depth to the flavor profile. The star ingredients, crushed pineapple and mashed ripe bananas, infuse the cake with natural sweetness and moisture.

Macadamia nuts add a buttery crunch, while shredded coconut brings in tropical flair. Finally, diced mango offers bursts of juicy sweetness throughout each bite.

Tips & Tricks

  • Make sure your bananas are super ripe; the browner, the better for sweetness and flavor.
  • Toast the macadamia nuts for a few minutes to enhance their flavor before adding them to the batter.
  • Use unsweetened coconut to keep the cake from becoming overly sweet.

Serving Suggestions

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra tropical touch, serve it alongside a refreshing mango sorbet or a piña colada smoothie.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, but be sure to crush it well and include the juice to maintain moisture.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this cake in advance?
Absolutely! It can be made a day ahead, which might even enhance the flavors.

Tropical Hummingbird Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour a 9x13 inch baking pan. This ensures the cake will release easily after baking.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This dry mixture is your foundation, so mix it well to ensure even distribution of the leavening agent.

In a separate large bowl, beat together the granulated sugar, brown sugar, and eggs until they are well blended. The mixture should be slightly thick and creamy.

Gradually add the vegetable oil and vanilla extract to the egg mixture, beating until just combined. This step incorporates air, which will help the cake rise.

Now, gently stir in the flour mixture, mixing until just combined. Over-mixing can lead to a dense cake, so take it easy.

Fold in the crushed pineapple, mashed bananas, macadamia nuts, shredded coconut, and diced mango. This is where the magic happens; each ingredient adds its unique flavor and texture.

Pour the batter into your prepared baking pan, spreading it evenly. A spatula can help smooth the top.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once done, let it cool completely before serving to let the flavors meld and the cake set.

Why You'll Love This Recipe

  • Fruity flavors bring a refreshing change from standard cakes.
  • Moist and tender texture thanks to the bananas and pineapple.
  • The combination of coconut, macadamia nuts, and mango provides a unique tropical twist.
  • Simple to make with pantry staples and a few special ingredients.

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

Step-by-step 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.

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