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Tropical Hummingbird Cake

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  • Author: Megan Keno
  • Prep Time: 20 MInutes
  • Cook Time: 25 Minutes
  • Total Time: 45 minutes
  • Yield: 1 2-Layer Cake
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Ingredients

For The Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
1 large mango, mashed
1 (8-ounce) can crushed pineapple, with juice
1/2 cup shredded coconut
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten

For The Frosting
1 pound (1 box) confectioners’ sugar
8 ounces cream cheese, room temperature
1/2 cup butter, softened
1 teaspoon pure vanilla extract
2 tablespoon milk, or more if needed
1/2 tsp Coconut Extract
1/2 cup toasted shredded coconut


Instructions

Preheat oven to 325 degrees. Spray and flour three 9-inch round cake pans, tapping out excess flour. Set aside.

Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, crushed mango, crushed pineapple, shredded coconut, vanilla, cinnamon, and eggs.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake for about 11-12 minutes, rotating pans and continue baking for an additional 11-22 minutes. Cook until toothpicks inserted into the cakes come out clean.

Transfer pans to a wire rack to cool 10 minutes. Turn out cakes onto wire rack and allow to cool completely.

In a stand mixer bowl fitted with a paddle attachment, combine sugar, cream cheese, coconut extract, butter, vanilla, and 2 tablespoons of milk until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to reach a thin spreading consistency.

Level the tops of each cake with serrated knife or cake leveler. Place the first layer on the cake plate. Spread the top of the first layer with about 1/3 cup of frosting. Place second layer of cake on top of first and spread about 1/3 cup of frosting on top of this layer. Place the 3rd and final layer on top of the second layer bottom side up, so when you frost it, there will be no crumbs coming off into the frosting. Spread the 3 layers of cake with the remaining frosting. Swirl the frosting with the back of a spoon to achieve a rustic swirled pattern. Gently press toasted coconut into the sides of the cake until they stick.