I apologize, yet again, for the infrequent posting. It seems I just get busier and busier! I’m certainly not complaining. Idle hands are the devil’s playthings, aren’t they? Last week, when I normally would be blogging, I was getting the house in order to have the family over. One of my sister’s moved to Baltimore yesterday and we were in need of a last hurrah, well for the time being. Seeing that they were heading north, I felt the need to see them off with a classic southern dessert: Hummingbird Cake! I borrowed a recipe from Paula Deen, but attempted to lighten it a little and added fresh coconut. It was my first time making it, so I was afraid to alter it too much at the risk of ruining it. Now I know what I can mess with next time to make it even lighter.
The afternoon was a ton of fun, but went too quickly and it was hard for all of us to see them leave. We are all excited to hear what fun new things they see/do/eat/experience in Baltimore and a change of pace ought to be refreshing. Plus, going to visit will be awesome! 🙂
Now for the recipe…
Hummingbird Cake with Coconut (serves 12)
For the Cake
- Nonstick vegetable spray
- All-purpose flour for pans
- 1 cups self-rising flour
- 2 cups whole wheat flour
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup finely chopped pecans
- 2 very ripe large bananas mashed
- 1 (8-ounce) crushed pineapple, with juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs beaten
- 2 cups sweetened coconut
For the Frosting
- 1 pound (1 box) confectioners’ sugar (for the frosting)
- 1 (8-ounces) 1/3 less fat cream cheese, room temperature (for the frosting)
- 6 tablespoons (3/4 stick) unsalted butter softened (for the frosting)
- 1 teaspoon pure vanilla extract (for the frosting)
- 1 tablespoon 1% milk or more if needed (for the frosting)
- 1/2 cup finely chopped pecans (for the frosting)
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
- Using a serrated knife, trim tops of cakes to make level. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting and sprinkle evenly with coconut. Place the second layer on top and repeat process with another 1/4 of the frosting. Sprinkle top with pecans and cover sides and perimeter of top with remaining coconut.
Nutritional stats (per serving) I was going to spare you on this one, but I figured it’s nice to remember what our indulgences really are!
593 calories, 19g fat, 96g carbs, 34g sugar, 4g fiber, 6g protein.