Hummingbird Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">375g plain flour</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">240ml vegetable oil</li><li class="ingredients-single-item">175g crushed pineapple with juice (not drained)</li><li class="ingredients-single-item">2 very ripe bananas, mashed (about 250g)</li><li class="ingredients-single-item">100g desiccated coconut</li><li class="ingredients-single-item">100g pecans, toasted and chopped (plus extra for decoration)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">400g cream cheese, room temperature</li><li class="ingredients-single-item">600g icing sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Wire cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line three 20cm round cake tins with parchment paper. If you only have two tins, you can bake in batches. Toast the pecans in a dry pan over medium heat for 5-7 minutes until fragrant, tossing occasionally to prevent burning. This enhances their flavor significantly. Allow to cool before chopping.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined. This thorough mixing ensures the leavening agents and spices are evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, beat the eggs lightly before adding the oil, crushed pineapple with juice, mashed bananas, desiccated coconut, chopped pecans, and vanilla extract. Mix until just combined. The banana-pineapple mixture should be lumpy – this creates those delicious moist pockets in the finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix – this would develop too much gluten and result in a tougher cake. Some small lumps are perfectly fine and desirable!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the batter equally between your prepared tins (about 500-550g per tin if you're weighing). Tap each tin gently on the counter to remove any large air bubbles. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean and the tops spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Allow the cakes to cool in their tins for 10 minutes before turning out onto wire racks to cool completely. The cakes must be entirely cool before frosting – warm cakes will melt your frosting! You can even chill them in the refrigerator for 30 minutes to make them firmer and easier to frost.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cream cheese frosting, beat the softened butter in a large bowl using an electric mixer until pale and creamy, about 3-4 minutes. The extended beating creates a lighter, more stable frosting. Add the room temperature cream cheese and beat for another 2 minutes until smooth and well combined. It's crucial that your cream cheese isn't cold, or you'll get lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually add the sifted icing sugar, about 150g at a time, beating well after each addition. Add the vanilla extract and salt, then beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy. If the frosting seems too soft, refrigerate for 15-20 minutes before using.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If your cakes have domed tops, use a serrated knife to level them. Place your first cake layer on a serving plate or cake stand. Spread about a quarter of the frosting evenly over the top. Position the second cake layer, then repeat with another quarter of frosting. Add the final cake layer and cover the top and sides with the remaining frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For a beautiful finish, use an offset spatula to create swirls on top and smooth the sides. Decorate with additional toasted pecan halves arranged in a circle around the top edge. For extra indulgence, sprinkle a little toasted coconut around the base or over the top. The cake tastes even better after the flavors have had time to meld, so if possible, refrigerate for at least 2 hours before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze slices wrapped individually for up to 2 months.</li></ol>