Tropical Hummingbird Cake with a Twist

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 10
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Welcome to the world of tropical bliss with our Tropical Hummingbird Cake with a Twist! This delightful cake combines the rich flavors of pineapple, banana, and coconut, wrapped in a smooth cream cheese frosting. Perfect for any celebration or simply to indulge your sweet tooth.

Ingredients for Tropical Hummingbird Cake with a Twist

The star of this cake is the crushed pineapple, providing a sweet and tangy flavor while keeping the cake moist. Mashed bananas add natural sweetness and a tender texture. Shredded coconut gives a touch of tropical flair, while chopped pecans add crunch and nuttiness. For a hint of warmth, we use ground cinnamon and nutmeg. Our frosting features cream cheese, which offers a creamy, tangy contrast to the sweet cake.

Tips & Tricks

  • Use ripe bananas for the best flavor and sweetness.
  • If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a splash of color, serve with fresh berries or a sprinkle of edible flowers for a stunning presentation.

Frequently Asked Questions

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead. Just wrap them tightly and store at room temperature. Frosting should be added on the day you plan to serve it.
Can I freeze this cake?
Absolutely! Wrap the unfrosted cake layers well and freeze for up to 2 months. Thaw completely before frosting.
What if I'm allergic to nuts?
You can simply omit the pecans or replace them with sunflower seeds for a nut-free version.

Tropical Hummingbird Cake with a Twist Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Prepare your cake pans by greasing and flouring two 8-inch round ones. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. Stir in the pecans and coconut, making sure everything is evenly distributed.

In a separate bowl, combine the pineapple, bananas, melted butter, eggs, vanilla extract, and buttermilk. Mix until the ingredients are well combined. Pour the wet ingredients into the dry ingredients, stirring just until everything is combined. Be careful not to overmix, as this can make the cake dense.

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Pop them in the oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

While the cakes are cooling, make the frosting. Beat the cream cheese and butter together until creamy and smooth. Gradually add in the powdered sugar, vanilla extract, and pineapple juice, mixing until the frosting is fluffy and smooth. Once your cakes are completely cool, spread the frosting between the layers and over the top and sides. Feel free to garnish with more pecans and coconut if you like.

Why You'll Love This Recipe

  • Easy to make and packed with flavor
  • A unique twist on a classic Southern dessert
  • Perfect balance of sweetness with a hint of spice
  • Moist, tender crumb that melts in your mouth

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/4 cup shredded coconut
1/2 cup crushed pineapple, drained
1/2 cup mashed bananas (about 2 medium)
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1/2 cup cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice

Step-by-step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Stir in pecans and coconut.
3. In another bowl, combine pineapple, bananas, melted butter, eggs, vanilla extract, and buttermilk. Mix until well combined.
4. Add wet ingredients to dry ingredients, stirring until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and pineapple juice. Mix until smooth and fluffy.
9. Once cakes are completely cool, spread frosting between layers and over the top and sides of the cake. Garnish with additional pecans and coconut if desired.

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