Hummingbird Cake Recipe

Inspired by Ella Dining Room & Bar

Time1h 30m

Serves12

toasted coconut, woodfire pineapple, rum caramel

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Ingredients

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Hummingbird Cake Ingredients

3 cups 00 bread flour

2 cups granulated sugar

1 tsp baking soda

1 tsp Celtic sea salt

1 tsp Ground cinnamon

3 large Eggs

1 cup Tuscany sunflower oil

1 tsp Watkins vanilla extract

1 1/2 cups mashed ripe bananas

1 cup crushed pineapple (drained)

1 cup toasted coconut flakes

1 cup chopped pecans

Method

Hummingbird Cake Directions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, beat the eggs, then mix in the oil, vanilla extract, mashed bananas, and crushed pineapple until well combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the toasted coconut and chopped pecans.

Bake the Cake

Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Prepare Rum Caramel

In a saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat. Stir until dissolved, then let it boil until it turns a deep amber color. Remove from heat and carefully stir in 1/4 cup of rum and 1/2 cup of heavy cream. Allow to cool slightly.

Assemble the Cake

Layer the cooled cakes with your favorite frosting (cream cheese frosting is recommended) and drizzle the rum caramel over the top. Garnish with additional toasted coconut.