Get ready to transport your taste buds to a tropical paradise with this Hummingbird Cake. Packed with juicy mango, ripe bananas, and a hint of coconut, this cake is a delightful twist on a classic dessert. Perfect for any occasion, it brings a splash of sunshine to your table!
The magic begins with all-purpose flour, which forms the foundation of our cake. The combination of granulated sugar and brown sugar provides sweetness with a touch of molasses depth. Baking soda ensures the cake rises perfectly, while salt enhances all the flavors.
Aromatic ground cinnamon and ground ginger add warmth, complementing the tropical fruits. Unsalted butter and vegetable oil work together to keep the cake moist and tender. Eggs bind everything, and vanilla extract adds a sweet, fragrant note.
Now the stars of the show: ripe bananas bring natural sweetness and moisture, diced fresh mango adds a juicy bite, and crushed pineapple infuses a fruity tang. Chopped pecans and shredded coconut provide texture and a nutty flavor. Don't forget the luscious cream cheese frosting, made extra creamy with unsalted butter, powdered sugar, and a bit more vanilla extract.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve alongside a citrus salad. If you're planning a tropical-themed gathering, a chilled piña colada makes for a delightful accompaniment.
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans. Trust me, you don't want to skip this step unless you enjoy cake surgery later. In a large bowl, whisk together your dry ingredients: flour, both sugars, baking soda, salt, cinnamon, and ginger. This ensures even distribution.
In another bowl, mix your melted butter with vegetable oil, eggs, and vanilla extract. Stir in the mashed bananas, diced mango, and crushed pineapple. Combining the wet and dry ingredients, remember to mix until just combined. Overmixing can make the cake dense.
Fold in the pecans and coconut gently. Divide the batter evenly between your prepared pans. Bake for 25-30 minutes. A toothpick test should come out clean. Let these cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
While the cakes cool, prepare the frosting. Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Once your cakes are cool, spread the frosting between layers, and coat the top and sides. Garnish with chopped pecans and toasted coconut for that extra flair.
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