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Hummingbird Cake with Pineapple Frosting and Coconut

Hummingbird Cake with Pineapple Frosting and Coconut

   

Hummingbird Cake with Pineapple Frosting and CoconutHummingbird Cake with Pineapple Frosting and Coconut


Recipe Details:
This cake is sweet and delicious, and will give a wonderful bouquet of banana, coconut, and pineapple flavors. Yet, it is not only a true treat for your sweet tooth, it is also diabetes-friendly.


Ingredients:
  • Almond flour – 3 cups
  • Baking soda – 1 tsp.
  • Ripe banana (mashed) – 3 cups
  • Crushed pineapple (drained) – 8 Oz can
  • Desiccated Coconut (unsweetened) – 1 cup
  • Walnuts (chopped) – 1 cup
  • Vegetable oil – 1 cup
  • Pure vanilla extract – 2 tsp.
  • Sweetener – equivalent to 2 cups of sugar
  • Large eggs – 3
  • Unsalted butter for racks and pans (room temperature)
  • Ground cinnamon – 1 tsp.
  • Salt – 0.5 tsp.
  • Cream cheese for cream cheese frosting (at room temperature) – 1 pound
  • Pure vanilla extract for cream cheese frosting – 2 tsp.
  • Sweetener for cream cheese frosting – equivalent to 2 lbs. of confectioner’s sugar
  • Unsalted butter for cream cheese frosting (at room temperature, cut into pieces) – 1 cup
    Recipe Directions:
    Step 1
    Preheat oven to 350 F with a rack in the center. Butter two 9” x 2” round cake pans and line the bottoms of the pans with baking paper. Then, butter the baking paper, and dust the pans with flour, tapping out excess of flour. Set aside.
    Step 2 A
    In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
    Step 3
    In the bowl of an electric mixer, beat together vegetable oil, vanilla, and sweetener until well combined. Add eggs one at a time, incorporating each of them before adding the next one. Beat the egg mixture at medium speed until it is fluffy and pale yellow.
    Step 4
    Mix together in a medium bowl, pineapple, coconut, banana, and walnuts. Then add to the egg mixture and stir until well combined. After that add flour mixture and blend well.
    Step 5
    Divide batter between two pans and bake, rotating pans halfway through, until the cake layers are golden brown and a cake tester or toothpick inserted in the center comes out clean.
    Step 6
    Transfer the cake pans to a greased wire rack and let it cool for 15 minutes. Then run a knife around edges to loosen the cake layers. Invert the cake layers onto the racks; reinvert and top side up. Cool completely.
    Step 7
    Let’s make the frosting. In the bowl of an electric mixer, combine cream cheese and vanilla until light and creamy. With mixer on medium speed, carefully add butter, beating until well combined.
    Step 8
    Reduce mixer speed to low and adds sweetener. Beat until well mixed.
    Step 9
    Now, let’s assemble the cake. With a serrated knife, trim and discard rounded top off one of the cake layers. Then, place the layer on serving platter and spread the top of the layer with ¼” of frosting. Top with the untrimmed layer.
    Step 10
    Frost the sides and top of the cake with the remaining frosting. Serve at room temperature. Bon Appetite!


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