Imagine a cake that captures the magic of a tropical sunset — that's the Tropical Sunset Hummingbird Cake. Bursting with flavors of pineapple, banana, and coconut, this cake is a vibrant, fruit-filled delight that's perfect for any occasion.
The foundation of our cake is all-purpose flour, providing structure. Granulated sugar sweetens the mix, while baking soda ensures a good rise. A dash of ground cinnamon and ground ginger adds a warm, spicy note. Salt balances the sweetness, enhancing all the flavors.
Eggs bring richness and bind the ingredients, while vegetable oil keeps the cake moist. Vanilla extract adds a lovely aromatic touch. Crushed pineapple and mashed ripe bananas contribute natural sweetness and moisture. Sweetened shredded coconut and chopped pecans provide texture and a nutty flavor.
The cream cheese and unsalted butter frosting is creamy and tangy, with powdered sugar for sweetness. Another touch of vanilla extract rounds it off. Toasted coconut and sliced almonds make for a delightful garnish.
This cake pairs beautifully with a scoop of coconut or vanilla ice cream. For a more tropical twist, serve with a side of grilled pineapple. A refreshing glass of iced tea or a tropical cocktail complements it perfectly.
Start by preheating your oven to 350°F. Grab three 9-inch round cake pans and give them a good greasing, then dust with flour to ensure nothing sticks. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, cinnamon, ginger, and salt.
Next, add the beaten eggs, vegetable oil, and vanilla extract to the dry mix. Stir until you have a nice, smooth batter. Time for the stars of the show — stir in the undrained crushed pineapple, mashed ripe bananas, shredded coconut, and chopped pecans. Make sure everything is well distributed.
Divide the batter evenly between your prepared pans. 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 their pans on a wire rack for about 10 minutes before turning them out onto the racks to cool completely.
While the cakes are cooling, let's whip up the frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and the vanilla extract, beating until the mixture is light and fluffy.
Once your cakes are completely cool, it's time to assemble. Place one cake layer on your serving plate and spread some frosting on top. Stack the next layer, add more frosting, and repeat with the third layer. Use the remaining frosting to coat the sides and top of your cake.
To finish, sprinkle toasted coconut and sliced almonds on top for that perfect tropical touch.
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