I remember one day receiving a call from a customer wanting to order a hummingbird cake. My cake art brain immediately started designing a cake decorated with hummingbirds. But then she continued to tell me she had ordered one from another shop and when she went to pick it up, they had made a cake with a hummingbird on it. I quickly realized that she must mean that hummingbird cake was a specific recipe. Whew! That was a close one! Almost got myself in trouble. Thankfully I was rescued by her sharing the story of another decorator making the same assumption I did.
So I started researching. What on earth is hummingbird cake!? Come to find out it’s traditionally a southern recipe that is more like banana bread in a cake shape. I tell people that it is banana bread on steroids.
Well, we made the cake, and it was DELICIOUS! My husband loved it! Now that probably doesn’t seem like a big deal, but the man doesn’t like cake. (I know. It’s more than a little ironic that the man married to the cake lady doesn’t like cake. But in the interest of full disclosure, neither of us really eat cake. We didn’t even have a wedding cake! We’re weird.) So that fact that it got his stamp of approval was pretty fantastic!
I recently decided that it was time for me to make my own recipe since it is one of his favorites. And so, this recipe was born. Hummingbird Bundt Cake with a Cinnamon Cream Cheese Glaze. You could definitely use this recipe in a traditional shape cake pan and make a decorated cake. It is very sturdy. But there’s just something really fun about a bundt cake. Especially when you have a cute pink pan to bake it in!
The first step is to toast your coconut and pecans in the oven. I know this seems like extra work, and it is. But is it worth it? Without a doubt! There’s just something about toasted coconut that can’t be beat! I usually toss both on a pan together and toast at 350. You have to stir regularly, or they will burn! I tried to start these while we were getting the kids ready for bed. Big mistake! I burnt almost ten bucks worth of coconut and pecans because I didn’t stir often enough. Sad day! But take the time to do it right. It’s SO worth it!
Other than that, I try to keep instructions simple. I don’t like having extra dishes to wash anymore than you do! So combine dry ingredient in a bowl. Then in your mixer, beat the butter to make sure there are no lumps. Then start adding the eggs, vanilla, pineapple, and banana. Now add your delicious coconut and coconut/pecan mixture(you may want to reserve a little bit of the toasted coconut and pecans for sprinkling on the finished cake to make it pretty). And finally, add in the dry ingredients. This batter isn’t pretty, but it is yummy!
Now pour you batter into the prepared pan and put it in the oven for an hour or so. When a toothpick comes out clean, pull the cake out of the oven and set on a cooling rack for 15 minutes. Make sure you wait that long before trying to turn it out of the pan. You won’t be sorry. Now let it cool completely before applying the glaze.
Let’s make our glaze! Cream cheese and butter make EVERYTHING better! So start by beating those in your mixer until smooth and well combined. Now add your vanilla. Gradually mix in powdered sugar and milk. Feel free to adjust these to a consistency you like.
Once your cake is cool, pour on the glaze and sprinkle with leftover coconut and pecans. Yum!!!!! A friend of mine took one bite and said it tastes like Christmas! Doesn’t get much better than that!
See you soon!