Hummingbird Cake is a Southern spice cake filled with banana, pineapple, and nuts. Traditionally, there is a rich white frosting with coconut flakes . . . it really is what dreams are made of. This recipe cuts out that thick frosting but doesn’t skimp on any of the flavor. It makes for a great after-dinner dessert enjoyed with a cup of coffee.
• Hands-On Time: 15 minutes
• Cook Time: 15 minutes
Serves 4
3/4 cup cassava flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch sea salt
1/4 teaspoon vanilla extract
2 tablespoons ghee, melted
2 large eggs
1/4 cup undrained crushed pineapple
1/4 cup mashed banana (about 1 small banana)
2 tablespoons pure maple syrup
1/4 cup chopped pecans
2 cups water
Topping
1 tablespoon pure maple syrup
3 tablespoons unsweetened coconut flakes, divided
1 Lightly grease a 6-inch cake pan. Set aside.
2 In a large bowl, combine flour, baking powder, baking soda, cinnamon, and sea salt.
3 In a medium bowl, combine vanilla, ghee, eggs, pineapple, banana, and syrup.
4 Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Fold in pecans. Spoon mixture into greased cake pan.
5 Pour water into the Instant Pot® and insert trivet or steamer basket. Place cake pan on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
6 Remove pan from pot and set aside to cool 5 minutes. Flip cake onto a serving plate.
7 In a small bowl, combine syrup with 2 tablespoons coconut flakes. Spread on the top of the cake. Garnish with the remaining 1 tablespoon coconut flakes.