“Hummingbird cake?! What on earth is that?” Is that what you’re thinking right now? That’s definitely what I thought the first time I ever heard the name. Turns out, a lot of my coworkers felt the same way. Almost every time I passed around the cupcake menu for birthday selections, the question was inevitable: what is hummingbird cake? This cake is fresh and fruity with a definite tropical flavor, thanks to the combination of banana, pineapple, and coconut. It is finished off with cream cheese frosting (a sure sign of something good) and if you want, dried pineapple flowers. Most recipes I have seen also seem to include nuts mixed in to the cake or on top of the frosting, but I omitted them. I’m still of the mind that many perfectly fine desserts are ruined by adding nuts.
Reading through the ingredient list, I knew immediately that I would love this cake. I’ve been dying to try it and was ready to just make it just because when a coworker finally chose it from the list. (Thanks, Chen!) Apparently this cake seems to be traditional around Mother’s Day, though my attempts to research any real connection between the two were unsuccessful. I am guessing it is simply because this tropical, fruity cake is so well suited for a springtime celebration. The dried pineapple flowers are a nice touch and a lot of people commented on how neat they looked. I plan to do a separate post on how to make them very soon.