Easter Hummingbird Cake

Delight your guests this Easter with a vibrant Hummingbird Cake that marries the rich flavors of banana, pineapple, and nuts! Our easy recipe guides you through every step, from selecting the finest ingredients to decorating your cake for a festive touch. Discover tips for that perfect moist texture and creative variations to suit every palate. Click now to explore the full recipe and make your celebration unforgettable!

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Ingredients

3 ripe bananas, thoroughly mashed

1 cup crushed pineapple, well-drained

1 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs, at room temperature

1 cup vegetable oil

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped pecans (plus extra for garnish)

1 cup shredded coconut

Cream cheese frosting (store-bought or homemade)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and lightly flouring them to prevent sticking.

Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, well-drained crushed pineapple, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Using a whisk or electric mixer, blend until the mixture is smooth and fully combined.

Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly mixed.

Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

Add Nuts and Coconut: Gently fold in the chopped pecans and shredded coconut, ensuring they are evenly distributed throughout the batter without overworking the mixture.

Fill Cake Pans: Evenly divide the batter among the three prepared cake pans, making sure each pan has approximately the same amount of batter.

Bake: Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. After that, carefully transfer them to wire racks to cool completely.

Assemble the Cake: Once the cakes have cooled completely, place the first cake layer on a serving plate. Spread a generous layer of cream cheese frosting evenly on top. Place the second cake layer on top and repeat the frosting process. Finally, add the third layer on top.

Frost the Sides: Use the remaining cream cheese frosting to frost the top and sides of the assembled cake, creating an even and smooth surface.

Garnish: Decorate the top of the cake with additional chopped pecans and a sprinkle of shredded coconut to enhance its festive appearance.

Prep Time: 25 minutes | Total Time: 1 hour and 10 minutes | Servings: 12

- Presentation Tips: Serve slices of cake on beautifully decorated plates, garnished with fresh edible flowers like pansies or nasturtiums to complement the Easter celebration. Consider placing the cake on a cake stand for added elegance.