Happy hummingbird cake with coconut & rum cream cheese frosting
Cakes
The original Hummingbird cake recipe was published in Southern Living Magazine in 1978. The origin of the name of this recipe is not known but theories confirm this cake is named because people hum while eating because it is so delicious. Ridiculous! Others say this cake is named after a tiny hummingbird that loves sweets as this cake is so very sweet. That's true enough! My recipe version is not very traditional to the Southern original because I like the combination of coconut, bananas and pineapple with a coconut & rum cream cheese frosting. The addition of a bit of spiced rum helps me to name this recipe "Happy Hummingbird Cake". The original Hummingbird Cake is rather like a kicked up banana quick bread as it is mixed by hand. I like to use my electric hand mixer on low speed to keep the batter lighter in texture without the density of a quickbread. You can top the frosting with extra nuts, toasted coconut and grated dried pineapple for a beautiful presentation and more crunch in every bite. Store this cake in the refrigerator and serve cool. Lorraine
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