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Hummingbird Cake

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Recipe photo courtesy of Alan Benson

This Southern layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say it's because the cake is as sweet as nectar; others, that it makes you hum with happiness.

Source: Martha Stewart Living, June 2003
Servings Yield

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  • hang-it-up
    25 JUL, 2017
    My husband is allergic to coconut. Any suggestions for a substitute? This recipe sounds delicious.
    Reply
    • MS12381984
      25 JUL, 2017
      Personally I would just leave it out--don't know any sub. This is one of my ALL time favorite cakes. Have made it for decades.
  • jensturdivant77
    11 MAY, 2017
    Made this cake after seeing it on Martha Bakes. It was a HUGE hit for my dad's birthday. Although I did have to double the frosting recipe, it was wonderful, I even made the dried pineapple flowers. Everyone who tried it raved that it was their new favorite cake. Only made 2 alterations - I used cake flower and I added a dollop of sour cream for some added moisture. It was perfect!
    Reply
  • madformysteryo
    22 AUG, 2016
    Made this cake originally when it was featured in Living years ago. It was terrific! Big hit! Made twice since but I don't remember the piece about greasing the cooling racks. Feel like it would be problematic putting hot pans on greased racks but maybe there's a reason. Does anyone have any thoughts or experiences? Thanks B
    Reply
  • Kimmyrose14
    3 NOV, 2014
    After making and taste testing, I dropped everything and ran to the store to start over! -Was completely too oily! I exchanged oil with unsalted butter. -I used King Arthur Cake flour to make a much more airy cake. -I added about 1/4 cup of vanilla yogurt, because it's amazing! That's why -I added a little Captain Morgan rum and a dash of ginger for a bit of spice. Then it turned out so much better without an after taste or guilt of oil. Yumm! Thanks.
    Reply
  • igazic
    3 NOV, 2013
    Love this cake. It is really very simple to do. Personally, would make it little bit less sweet. I made it for my stepdaughter's birthday and she loved it. However, it is so simple that it does need to be big event cake only. I would say it is perfect with coffee.
    Reply
  • CaliforniaCook
    25 FEB, 2011
    I made this cake for my son's birthday (without the frosting or pineapple flowers - I covered it in fondant to fit the the theme). It was so easy and delicious I decided to make it for every birthday party in the future. I am going to double it this year for my daughter's party.
    Reply
  • CaliforniaCook
    25 FEB, 2011
    I made this cake for my son's birthday (without the frosting or pineapple flowers - I covered it in fondant to fit the the theme). It was so easy and delicious I decided to make it for every birthday party in the future. I am going to double it this year for my daughter's party.
    Reply
  • Vinylsmack
    8 MAY, 2010
    I make this amazing cake every year for my mom on Mothers Day. She usually starts hinting the month previous........like I would forget! The dried pineapple is well worth the time
    Reply
  • DebBaxley
    3 APR, 2010
    I just made the cake for Easter. I had a very difficult time getting the pineapple slices dry, but finally did and when I put them on the cake it looked exactly like the picture - I am very happy with the results. (recipe makes much too much frosting, about a third was left over)
    Reply
  • marleenk
    11 MAR, 2010
    I made this cake 2 weeks ago. It was quick and simply and the best thing is... its already being requested...
    Reply

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