Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Special equipment needed:
- 3 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Spatula
- Wire rack
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
3. Add the eggs, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Stir in the crushed pineapple, mashed bananas, chopped pecans, and shredded coconut.
5. Divide the batter evenly among the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
8. Once cooled, stack the cake layers and frost with your favorite cream cheese frosting.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 540
Fat: 32g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 340mg
Carbohydrates: 61g
Fiber: 3g
Sugar: 40g
Protein: 6g
Substitutions for ingredients:
- You can use walnuts instead of pecans.
- If you don't have sweetened shredded coconut, you can use unsweetened shredded coconut and add 1/4 cup of sugar to the recipe.
Variations:
- You can add 1/2 cup of raisins to the recipe for extra sweetness.
- You can add 1/2 cup of chopped dried apricots for a tangy flavor.
- You can add 1/2 cup of chopped dates for a chewy texture.
Tips and tricks:
- Make sure to mash the bananas well before adding them to the batter.
- Toast the pecans and coconut before adding them to the batter for extra flavor.
- Use room temperature cream cheese for the frosting to avoid lumps.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Decorate the cake with fresh flowers or fruit.
Garnishes:
Sprinkle chopped pecans and shredded coconut on top of the frosting.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of crushed pineapple.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
The Hummingbird Cake is a popular Southern dessert that originated in Jamaica. It was named after the island's national bird, the hummingbird, because of its sweet nectar-like flavor.
Flavor profiles:
The Hummingbird Cake has a sweet and fruity flavor with a nutty and coconutty undertone.
Serving suggestions:
Serve the cake on a cake stand for a beautiful presentation.
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Region: Caribbean