Celebration Hummingbird Cake

makes one three-layer 6″ cakefor cake:

  • 1 1/2 cups AP flour (~216 gr)
  • 1 tspn ground cinnamon
  • 1/2 tspn baking soda
  • 1/2 tspn salt
  • 1/2 cup (~2.5 oz) pecans, finely chopped
  • 1/2 cup unsweetened dried coconut, shredded
  • 1/2 cup (100 gr) sugar
  • 1/2 cup (100 gr) loosely packed dark brown sugar
  • 1 egg + 1 egg yolk, beaten
  • 4 oz. fresh pineapple, finely chopped
  • 3 very riped bananas, mashed
  • 1/2 cup vegetable oil
  • 1 tspn vanilla extract


  1. Preheat oven to 180 degrees C. Prepare three 6″ round cake pans, greasing and flouring the sides and lining the bottoms with parchment paper rounds. If desired, wrap each pan with a bake-even strip. Set aside.
  2. In a bowl, combine the flour, cinnamon, baking soda, salt, chopped pecans, and shredded coconut. Mix thoroughly. Set aside.
  3. In a mixer bowl, combine the egg, egg yolk, and sugars and beat on high until smooth, about one minute.
  4. Add the chopped pineapple, mashed bananas, vegetable oil, and vanilla extract to the egg mixture and beat until combined.
  5. Add the dry ingredients to the wet in two stages, beating well after each addition.
  6. Pour the batter into the prepared cake pans. Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out nearly clean.
  7. Remove from oven and let cool on wire rack for about 15 minutes before turning the cakes out of the pans. For ease of frosting, freeze the cake layers.

for frosting and assembly:

  • 1 stick butter, at room temperature
  • 1 tspn vanilla extract
  • 1 tspn coconut extract
  • 5 cups powdered sugar, sifted
  • 16 oz. cream cheese, cold
  • toasted pecans, finely chopped
  • fresh pineapple, chopped


  1. Beat the butter on medium high for 2-3 minutes until light and fluffy.
  2. Beat in the vanilla and coconut extracts.
  3. Gradually beat in the sifted powdered sugar.
  4. Gradually add the cold cream cheese, beating well after each addition. Use immediately to frost the cake.
  5. In between each layer of the cake, sprinkle a layer of chopped and toasted pecans and fresh pineapple chunks.

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