Move aside carrot, hummingbird cake is here to steal the sweet show this spring.
If you’re a fan of carrot cake, you have to try hummingbird cake. Both are traditionally topped with cream cheese frosting and are moist, dense cakes. They’re usually served in the springtime. Enjoy a sweet slice after Easter dinner, Mother’s Day brunch, or at bridal or baby shower.
While bright orange carrots help make carrot cake extra moist, hummingbird cake recruits bananas and pineapple for the job. The cake is dotted with fruit, which lend to its sweetness as well as its density and texture.
This layered cake makes for a beautiful presentation, and your guests will enjoy the coconut cream frosting in the middle AND on top of the cake. So the second layer is totally worth it.
You could definitely use traditional cream cheese frosting, but the addition of coconut complements the pineapple and banana in the cake perfectly.
Each member of our taste panel finished their generously-sized slice (wiping their cake plates clean) and left with a piece wrapped up to-go. It’s that good. Some say the name of the cake comes from the “mmmm” sound that people make after that first bite, similar to the humming noise hummingbird wings make.
Serve this cake with coffee after celebrating the moms in your life on Mother’s Day or with a mimosa (maybe with a splash of pineapple juice to play off the cake flavors) during Easter brunch or at a bridal shower. After you try it, they’ll be no denying this cake its earned place on top of your dessert plate this spring.
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