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Hummingbird Cake
Hummingbird Cake
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Hummingbird cake is a popular Southern dessert that features the tropical flavors of banana and pineapple. This Hummingbird Cake recipe is sure to delight your friends and family. A delightful topping of cream cheese frosting adds a creamy texture to this tasty cake. This is a very filling dessert, so you'll only need to cut small slices of this gluten free cake. Pair the cake with a cup of tea or serve it as an after-dinner treat. Your hubby will definitely eat all his vegetables just for a sliver of this decadent cake.


Preparation Time15 min

Cooking Time40 min


  • 1/3 cup coconut flour
  • 1 teaspoon cinnamon
  • 1/2 cup coconut sugar
  • 1/3 cup desiccated coconut
  • 1 can (450g) crushed pineapple, drained
  • 2 large bananas, mashed
  • 3 large eggs, beaten
  • 1/2 cup coconut oil
  • 1 teaspoon orange zest
  • 1/4 cup golden raisins
  • 6 ounces cream cheese, room temperature
  • 2 teaspoons honey
  • Zest and juice from 1 small lemon
  • 1/2 cup chopped pecans


To Make the Cake

  1. Heat oven to 350 degrees F. Line a 6x10 inch baking pan with parchment paper leaving an overhang on two sides like a sling.

  2. In a large bowl whisk together the coconut flour, cinnamon, sugar, and coconut.

  3. Stir in the pineapple, mashed bananas, eggs, coconut oil, and zest until combined.

  4. Fold in the raisins.

  5. Spread the batter into the baking pan.

  6. Bake for 40 to 45 minutes until the top is golden. Test the cake by inserting a toothpick in the middle of the cake; the cake is set when the toothpick comes out clean.

  7. Cool in the pan for 15 to 20 minutes, then carefully lift the cake onto a cooling rack to finish cooling.

To Make the Frosting

  1. While the cake is cooling, prepare the frosting.

  2. In a small bowl mix together the cream cheese, honey, lemon zest, and juice .

  3. Frost the top of the cooled cake and sprinkle the chopped pecans on top.

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