TallCakes Hummingbird Cake

Mar 11

Written by:
3/11/2012 1:06 PM  RssIcon

TallCakes Hummingbird Cake
Adapted from Cakewalk: Loving Spoonfuls From A Southern Kitchen

A southern classic and tropical experience with amped up tropical flavors from the addition of coconut, vanilla rum and more pineapple. This is a luscious collision of carrot cake, banana bread and Italian cream cake, one that everyone is sure to enjoy.

Preheat oven to 350˚. Butter and flour three 9-inch cake pans.

4 ounces sweetened flaked coconut
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup chopped pecans 
    Put the coconut in the food processor and pulse to grate. Add the remaining dry ingredients to the food processor and pulse to fine chop the pecans and thoroughly mix the dry ingredients. Set aside.
20 ounce can crushed pineapple-well drained; reserve 1/4 cup of the juice
2 cups chopped banana 
    Mix half of the drained pineapple, the 1/4 cup of reserved juice and the chopped banana. Set aside. Reserve the remaining drained crushed pineapple for the frosting.
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 tbsp vanilla rum
3 large eggs
3/4 cup buttermilk 
    Cream the butter, sugar and vanilla rum together until light and fluffy. Add eggs, one at a time, to the creamed mixture and thoroughly blend. Add the dry ingredients in thirds alternately with the buttermilk just until mixed. Mix the banana-pineapple from above into the batter. 
    Divide the batter evenly into the three prepared cake pans and bake in a 350˚ preheated oven for 25-30 minutes or until a cake tester come out clean when inserted in the center of each layer. 
    Cool cake layers in the pans for 10 minutes, then remove and cool completely on racks.

1 cup (2 sticks) unsalted butter
16 ounces cream cheese (2-8 ounce packages)
1 tbsp vanilla rum
6 ounces of well drained crushed pineapple that was reserved above
8 cups powdered sugar (adjust amount as needed for spreading consistency) 
    Cream the butter and cream cheese together until thoroughly mixed. Add the crushed pineapple and vanilla rum, and continue creaming the mixture. Add the powdered sugar, about 2 cups at a time, thoroughly mixing until you get a light and fluffy spreading consistency.

1 cup chopped pecans
1 cup sweetened flaked coconut 
    Toast the chopped pecans and flaked coconut on a sheet pan in a 350˚ oven for about 8 minutes or until the coconut appears very lightly toasted. Remove from oven and set aside to cool on the pan. 
    Spread the frosting between the layers, on top and sides of the cake. Carefully press the toasted pecans and coconut around the sides of the cake.

1 comment(s) so far...

Re: TallCakes Hummingbird Cake

Looks fantastic and on the stand too! a special cake - hope to give this one a try but may be a few months! yum : )

By Amy on   9/24/2012 12:46 PM

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