epicurious4.8
Dr. Bird Cake
Also known as the hummingbird cake, this sweet and spiced Dr. Bird cake originated in Jamaica. It gets its remarkable moisture from ripe banana and pineapple.
👥 1 Servings👤 Riaz Phillips📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●food processor
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400°F (180°C) and grease and line the base of a 9½ inch round cake tin. (If making a double-layered cake, use 2 tins and double the quantity of cake mixture and frosting).
2
Put the nuts and pineapple in a blender or food processor and pulse briefly until finely chopped.
3
Sift all the dry ingredients, up to and including the salt, into a mixing bowl, then stir until combined and set aside.
4
In a separate bowl, add the bananas, coconut oil or butter, reserved pineapple juice, vanilla, vinegar, and egg, if using. Whisk until combined, then add to the dry ingredients with the pecan and pineapple mix. Briefly stir until combined, but do not over-mix the cake batter.
(1¾ cups plus 2 Tbsp.) whole wheat flour or all-purpose flour250g(¾ cup) light soft brown sugar150gcoconut oil or butter, or oil of choice, plus extra for greasing50g(1¾ sticks) unsalted butter, softened200g(2 cups, plus 2 Tbsp.) icing (powdered) sugar, sifted250gegg (optional)1
5
Spoon the mixture into the cake tin and level the top. Bake for ⏱️ 30 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool for ⏱️ 5 minutes, then turn out of the tin onto a rack to cool completely.
6
Meanwhile, make the frosting. Beat the butter and cream cheese together until light and fluffy. Add the salt and vanilla, then stir in the icing sugar, a little at a time, to make a thick, spreadable icing. Spread the frosting over the top of the cake (or half over each cake if making 2). Sprinkle with the coconut flakes and pecans.
(1¾ cups plus 2 Tbsp.) whole wheat flour or all-purpose flour250g(¾ cup) light soft brown sugar150gcoconut flakes, toasted25g(1¾ sticks) unsalted butter, softened200g(2 cups, plus 2 Tbsp.) icing (powdered) sugar, sifted250g
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