Michelle Ma Belle's Hummingbird Cake

Michelle Ma Belle's Hummingbird Cake

Made  times
Michelle Ma Belle 1

"Hummingbird cake that is a bit more spicy and incorporates extra virgin cold pressed unrefined coconut oil."
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12 servings
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Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven 350*
  2. Grease and flour 3 9" round pans.
  3. In a large bowl combine flour, sugars, baking powder, salt, cinnamon and ginger. Set aside.
  4. In mixer combine eggs, coconut oil, vanilla, pineapple and bananas.
  5. Add in the flour mixture a bit at a time. In last addition, also add in the chopped pecans. Combine just until moistened.
  6. Spoon batter into 3 baking pans. Bake for 25 minutes. Or until a toothpick inserted comes out clean.
  7. Cool, frost with cream cheese frosting (directions below). Decorate with additional toasted pecans and flaked unsweetened coconut.
  8. Frosting:
  9. Combine cream cheese and butter in mixer with paddle attachment, beat till fluffy. Slowly add in confectioners sugar and re whip between each addition. Add in vanilla and lemon juice at end and beat till fluffy. You can add more or less lemon juice but as the cake is so sweet I made mine with a bit of a sour bite to it and it was perfect!
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