Hummingbird Coffee Cake
INGREDIENTS
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Aside from snuggles with my babies and cute, homemade handprint cards, family brunch is definitely one of my favorite things about Mother’s Day. Brunch and Mother’s Day are like peas and carrots, peanut butter and jelly, etc., etc. Another thing
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Personally, I had never even heard of hummingbird cake until about a year ago, but when I saw the ingredient list including banana, pineapple, and coconut, I was on board and the next thing I knew, I was baking cupcakes.
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This year I decided to put a brunch-worthy spin on this classic Mother’s Day cake, and since I used part wheat flour and low-fat yogurt, it’s totally okay to eat cake for breakfast, right? The banana, pineapple, and yogurt all ensure that this ca
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Ingredients:
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For cake:
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8 tablespoon (1/2 cup or 1 stick) unsalted butter, at room temperature, plus more for preparing the pan
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1 cup all-purpose flour, plus more for preparing the pan
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1 cup whole wheat flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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3/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1 cup sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon coconut extract (optional)
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1 cup low-fat plain Greek yogurt
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2 mashed bananas (about a scant 1 cup)
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2/3 cup shredded coconut
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1 cup finely chopped pineapple
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For glaze:
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2 ounces cream cheese, softened
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2 tablespoons milk
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1/2 teaspoon vanilla extract
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3/4 cup confectioners’ sugar, plus more as needed
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To finish:
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1/3 cup shredded coconut
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1/3 cup coarsely chopped walnuts, macadamia nuts, or pecans
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