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Tropical Hummingbird Cake Cut Featured
Alyssa

Tropical Hummingbird Cake

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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chopped macadamia nuts toasted*
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon salt
  • 1 cup mashed banana about 2 medium ripe bananas
  • 1 cup fresh pineapple crushed**
  • 3 large eggs at room temperature
  • 2/3 cup coconut oil melted
  • 1 cup packed light brown sugar
  • 3/4 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened coconut toasted*
  • 12 cups Swiss meringue buttercream colored to your liking

Method
 

  1. Preheat oven to 350F
  2. Grease three 8-inch cake pans and dust with flour. Line bottoms with parchment then set aside.
  3. Place all dry ingredients (nuts through salt) into a medium bowl and whisk together to combine.
  4. In a separate bowl, whisk together the bananas, pineapple, eggs, melted coconut oil, both sugars, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the toasted coconut.
  6. Pour the batter evenly into the prepared pans. (I used a kitchen scale to ensure the batter is evenly distributed.)
  7. Bake for 35-40 minutes, rotating the pans in the oven halfway through. Bake until a cake tester comes out clean.
  8. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely before stacking and frosting.
  9. Assemble the cake by placing 1 cake layer on your cake stand, topping it with ~3/4 cup Swiss meringue buttercream. Repeat with the remaining two layers. Frost the outside of the cake and decorate as desired with additional tinted buttercream using piping tips. Serve immediately and refrigerate any extra servings for up to 3-days.

Notes

*To toast your macadamia nuts and/or coconut, place them in a large skillet over medium-high heat and warm until they begin to lightly brown, stirring frequently to ensure they don't burn (5-7 minutes). Remove from heat and cool completely before using. Do not toast the coconut and nuts together. They will brown at different rates. Ensure you toast them separately.
**To 'crush' your pineapple, place about 1 1/2 cups of fresh pineapple chunks into your food processor, and pulse 6-8 times. Ensure there aren't any big chunks of pineapple and do not process too long or you'll make pineapple puree.