If you're looking to bring a taste of the tropics into your kitchen, you’ve found the right recipe! This Tropical Hummingbird Delight Cake combines the fruity sweetness of bananas and pineapples with the nutty crunch of pecans and coconut. Perfect for gatherings or a cozy weekend treat.
All-purpose flour provides structure to the cake, ensuring it holds together well. Granulated sugar sweetens the cake and helps with browning. Baking soda is the leavening agent, giving the cake its rise. Ground cinnamon adds warmth and a slight spice that complements the fruit. A pinch of salt enhances all the flavors.
Eggs offer richness and bind the ingredients. Vegetable oil keeps the cake moist. Vanilla extract adds aromatic sweetness. Ripe bananas and crushed pineapple bring natural sweetness and moisture. Toasted pecans add crunch and a nutty flavor, while shredded coconut enhances the tropical theme.
For the frosting, cream cheese and unsalted butter create a rich, creamy base. Confectioners' sugar sweetens and helps achieve a fluffy texture. Vanilla extract adds depth to the frosting. Toasted coconut and pecans provide a delightful garnish, adding both flavor and texture.
This cake pairs wonderfully with a scoop of vanilla ice cream for extra indulgence. For a tropical drink pairing, try serving with a chilled glass of mango or passion fruit juice.
Start by preheating your oven to 350°F. Grease and flour three 9-inch round cake pans to prevent sticking. Grab a large bowl and whisk together the flour, sugar, baking soda, cinnamon, and salt. This ensures an even distribution of dry ingredients.
In a separate bowl, mix the eggs, oil, and vanilla. Combine this mixture with the dry ingredients, stirring gently. You don’t want to overmix, just enough to bring everything together. Fold in the mashed bananas, pineapple, pecans, and coconut. These are the stars of the show, adding moisture and flavor.
Divide your batter equally among the prepared pans and smooth out the tops. Pop them in the oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, make the frosting. Beat the cream cheese and butter until creamy, then gradually add confectioners' sugar and vanilla. Keep beating until you have a smooth, fluffy frosting. Once the cakes are completely cool, assemble the cake by spreading frosting between layers and over the top and sides. Finally, garnish with toasted coconut and pecans for a finishing touch.
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