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A great recipe from wailana yoga, you'll love this because it's tropical, egg free, and healthy!
Batter:
1 cup oil
2 cups granulated fructose
One 20-oz. can crushed pineapple (including juice)
4 cups unbleached white flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1/2 Tbsp. cinnamon
1/2 tsp. allspice
1/3 cup dried cranberries, finely chopped
1 1/2 cups shredded coconut
Frosting:
3 cups reduced-fat cream cheese, chilled
Juice of one lemon
1 1/2 cups shredded coconut
1 3/4 cups confectioners sugar
1. Preheat the oven to 350°F. Place the oil and fructose in a large bowl. Add the crushed pineapple and juice. Mix well. In a separate bowl combine the next 6 dry ingredients, then add to the pineapple mixture and mix gently. Add the cranberries and coconut and stir to combine.
2. Pour the batter into two oiled 9-inch round baking pans or one 9x13-inch baking dish. Bake for 35-40 minutes, or until golden brown and firm to the touch. Remove from the heat and allow to cool, removing from the pans after approximately 10 minutes.
3. For the frosting, soften the cream cheese with an electric mixer on low speed. Slowly add the lemon juice and mix on medium speed. Add the coconut and confectioners sugar and mix on high until well combined.
4. To frost two 9-inch layers, use 1 to 1 1/4 cups between the layers and the remaining frosting for the top and sides of the cake. For a 9x13-inch cake, simply frost the entire cake.
Serves 16
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Hummingbird Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
A great recipe from wailana yoga, you'll love this because it's tropical, egg free, and healthy!
Batter:
1 cup oil
2 cups granulated fructose
One 20-oz. can crushed pineapple (including juice)
4 cups unbleached white flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1/2 Tbsp. cinnamon
1/2 tsp. allspice
1/3 cup dried cranberries, finely chopped
1 1/2 cups shredded coconut
Frosting:
3 cups reduced-fat cream cheese, chilled
Juice of one lemon
1 1/2 cups shredded coconut
1 3/4 cups confectioners sugar
1. Preheat the oven to 350°F. Place the oil and fructose in a large bowl. Add the crushed pineapple and juice. Mix well. In a separate bowl combine the next 6 dry ingredients, then add to the pineapple mixture and mix gently. Add the cranberries and coconut and stir to combine.
2. Pour the batter into two oiled 9-inch round baking pans or one 9x13-inch baking dish. Bake for 35-40 minutes, or until golden brown and firm to the touch. Remove from the heat and allow to cool, removing from the pans after approximately 10 minutes.
3. For the frosting, soften the cream cheese with an electric mixer on low speed. Slowly add the lemon juice and mix on medium speed. Add the coconut and confectioners sugar and mix on high until well combined.
4. To frost two 9-inch layers, use 1 to 1 1/4 cups between the layers and the remaining frosting for the top and sides of the cake. For a 9x13-inch cake, simply frost the entire cake.
Serves 16
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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