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Coconut-Sugar Hummingbird Cake

Recipe photo courtesy of Jonathan Lovekin

This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a caramelized, almost savory complexity to baked goods. It's perfect in a cake that's plenty sweet (as well as moist), thanks to the fresh banana and pineapple. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Source: Martha Stewart Living, March 2017
Total Time Prep Yield

Ingredients

Cream-Cheese Frosting

Cake

Directions

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  • MS11396136
    13 MAR, 2018
    This was the Best Hummingbird Cake I've ever had. The fresh Pineapple was a real treat as well as the UNsweetened coconut. I have made it twice and enjoy the fact it isn't as sweet or cloying as some Hummingbirds are. I often have all the fruit required, plus its a great way to get rid of those overripe frozen bananas that fall out of my freezer everytime I open the door!
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