I was more intrigued by the name of hummingbird cake than the cake itself when I decided to make it. This is such a lovely name. I tried to find out how the name came from, but eventually I gave up because it didn’t seem to matter anymore.
The cake was deliciously tender and moist, filled with tropical ingredients – pineapple, nuts and banana. Traditional hummingbird cake doesn’t include coconut, but I had a strong feeling that it would taste even better with it. And believe it or not, it did!
This cake is similar to carrot cake, except it uses pineapple instead of carrot. A sweet cake with tons of different flavours. And because of its sweet ingredients, I reduced the amount of sugar for the cake and the frosting to balance the sweetness.
Now, the dried pineapple flowers. They don’t just look elegant, lovely and cheerful, they also taste great! Perfect for basically anything – cake, cupcake, muffin, banana bread, vanilla ice cream, or even eat it plain as snack.
Ingredients (5-inch 2-layer cake):Dried Pineapple Flowers 1 whole fresh pineapple Cake 1 1/2 cups cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup granulated sugar 2 large eggs, room temperature 1 ripe banana, mashed 1/2 cup chopped pineapple 1/2 cup nut of your choice, (e.g. walnut, almond, pecan) 1/4 cup sweetened shredded coconut Cream Cheese Frosting 1 pack 8-ounce cream cheese, soften 3/4 cup powdered sugar
To prepare pineapple flowers, preheat oven to 225F. Line a baking sheet with parchment paper.
Cut the top, bottom and outer rind off the pineapple. Use a small pairing knife or a melon baller to remove the pineapple “eyes”. Use a sharp knife to cut pineapple into very thin slices. Place slices on the prepared baking sheet. Pat them dry with paper towel.
Bake for 30 minutes until tops look dried. Flip slices and bake for another 30 minutes until completely dried.
Line slices into a muffin tin to form cones. Let sit overnight in room temperature to dry and shape flowers.
To prepare cake, preheat oven to 325F. Grease two 5-inch cake pan, and line bottoms with parchment paper.
In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.
In a standing mixer with a paddle attachment, mix oil, sugar, egg and banana until well combined.
With the mixer on low speed, add the flour mixture and mix until just blended.
Fold in pineapple, nut and coconut.
Pour the cake batter evenly between cake pans, and bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.
To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
To assemble the cake, place one cake layer on your serving plate and spread a layer of frosting. Place another cake layer on top, and gently press down a little bit. Smear the remaining frosting on the top and sides of the cake. Garnish with dried pineapple flowers.
Cover and refrigerate the cake. Leave cake in room temperature for at least an hour before serving.