I think of the hummingbird cake as the tropical cousin to the carrot cake. They are both vegetable oil based cakes which make them a bit more substantial and helps them retain moisture. They use brown sugar instead of all white sugar to give that hint of molasses. And both pair amazingly well with a cream cheese frosting.
- 1 c chopped pecans
- 1 c shredded coconut
- 2 c mashed ripe bananas
- 1 c fresh pineapple, crushed
- 1 c granulated sugar
- 1 c brown sugar
- 3 c all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 large eggs
- 1 1/2 c vegetable oil
- 2 tsp vanilla extract
Preheat oven to 350F. Grease and flour 3 8-inch cake tins or line three 12 cupcake tins with paper liners.
Combine pecans and coconut in the bowl of a food processor and pulse until combined and the pecans are in coarse pieces. Spread on to a baking sheet and toast until fragrant, about 6-8 minutes. Set aside to cool.
Add fresh pineapple pieces to the food processor and run on low until the pineapple is completely crushed. Add mashed bananas and sugar and pulse to combine.
In a separate bowl, whisk together flour, salt, baking soda, and cinnamon.
Lightly beat the eggs with the oil and vanilla and add to the flower mixture. Stir until just combined.
Add the fruit mixture and the toasted pecans and coconut. Stir until fully incorporated.
Divide the batter evenly between the cake tins and bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean - OR - if making cupcakes, fill each liner about 3/4 full and bake the cupcakes for 20-25 minutes.
Cool for 5-10 minutes before turning cakes/cupcakes out on to a wire rack. Cool completely before frosting.
I call for fresh pineapple rather than the canned stuff. Canned pineapple has its place, it is just not here in this cake. If you don't want to deal with the hassle of peeling and coring a pineapple, most grocery stores have the pre-cut stuff ready to go.