Hummingbird Cake Recipe

Name: Hummingbird Cake
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium ripe mangoes, pitted and peeled; 1 1/4 cups (2 1/2 sticks) butter, softened; 1 1/2 cups granulated sugar; 2 tsp vanilla extract; 5 None eggs, at room temperature; 1 3/4 cups flaked coconut; 2 1/2 cups self-rising flour, sifted; None None FOR THE SYRUP; 3/4 cup granulated sugar; None None FOR THE FROSTING; 8 tbsp (1 stick) butter, at room temperature; 12 oz (1 1/2 pkg) cream cheese, at room temperature; 2 cups powdered sugar, sifted; 1 tsp coconut extract; 1/2 tsp vanilla extract; 2 cups flaked coconut

Servings: persons

4 medium ripe mangoes, pitted and peeled
1 1/4 cups (2 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
5 None eggs, at room temperature
1 3/4 cups flaked coconut
2 1/2 cups self-rising flour, sifted
None None FOR THE SYRUP
3/4 cup granulated sugar
None None FOR THE FROSTING
8 tbsp (1 stick) butter, at room temperature
12 oz (1 1/2 pkg) cream cheese, at room temperature
2 cups powdered sugar, sifted
1 tsp coconut extract
1/2 tsp vanilla extract
2 cups flaked coconut

1
Preheat the oven to 350u00b0F. Grease a 9-inch springform pan and line with parchment paper, extending paper 1 inch above sides for handles. Puree mango flesh in blender until smooth. You need 3 cups of puree.
2
Place butter, sugar and vanilla in bowl of electric mixer. Beat on medium-high speed until light and creamy. Add eggs one at a time, beating well after each addition. Add 2 cups mango puree, coconut and 1 cup of the flour. Beat to combine. Add remaining 1 1/2 cups flour and mix to just combine. Spoon into prepared pan.
3
Bake for 1 hour 40 mins. Cover loosely with foil after 1 hour to prevent cake overbrowning.
4
Meanwhile, for the syrup, place 2/3 cup water, sugar and 1/2 cup mango puree in saucepan on medium heat. Cook for 2 to 3 mins, until sugar has melted. Remove from heat. Set aside to cool while cake is baking.
5
For the frosting, beat butter and cream cheese with electric mixer until smooth. Add powdered sugar and beat until light and fluffy. Add coconut and vanilla extracts and remaining 1/2 cup mango puree. Beat for few minutes until all ingredients are incorporated and frosting is fluffy.
6
Remove cake from oven and pour syrup through sieve over cake. Cool cake completely in pan.
7
Remove cake from pan and place on a platter. Halve cake horizontally. Spread 1/3 of frosting over bottom half of cake and sandwich together with top half.
8
Spread top and sides of cake with remaining frosting and decorate with coconut.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 medium ripe mangoes, pitted and peeled, 1 1/4 cups (2 1/2 sticks) butter, softened, 1 1/2 cups granulated sugar, 2 tsp vanilla extract, and more.

Yes, Hummingbird Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hummingbird Cake

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