RECIPE FOR HUMMINGBIRD CAKE INSTRUCTIONS:
- Preheat oven to 350°F. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt and cinnamon. Whisk together and make a well in the middle of the bowl.
- In a classic batter bowl, mash the bananas using a pastry blender or fork. Once well mashed, add the eggs, pineapple, coconut flakes, vanilla and chopped nuts (optional). Mix until well combined. Add in the room temperature coconut oil. Mix again until well combined.
- To the large bowl, add the banana mixture. Mix until just well combined, but do not over stir.
- Divide batter between the two prepared cake pans.
- Bake for 30-35 minutes or until the top starts to darken and the center is set.
- Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, frost the tops of the cakes and stack them.
RECIPE FOR SALTED “CARAMEL” FROSTING INSTRUCTIONS:
- To a blender or food processor, add the coconut sugar and pulse until a fine powder is made.
- Add all ingredients to a bowl and use a hand mixer or stand mixer, blend thoroughly.
- You can add more salt, to taste.
