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Hummingbird Cake IV
December 06, 2009

This cake is amazing! The only changes I made were to 1) replace 1 1/4 cups vegetable oil with 3/4 cup olive oil and 1/2 cup applesauce, 2) toast the chopped pecans and walnuts in the oven for 15 minutes at 350 degrees and 3) add about 1/2 cup coconut. It tastes very similar to the hummingbird cake from Magnolia Bakery and Buttercup Bakeshop here in NYC. I frosted the cake with a pecan cream cheese frosting: 1) 1/4 cup unsalted butter, room temperature, 2) 8 ounces cream cheese, room temperature, 3) 1 pound box confectioner’s sugar, 4) 1 teaspoon pure vanilla extract, 5) 1/2 cup finely chopped pecans, 6) 1/4 cup coursely chopped pecans and 7) 1/2 cup coconut. I made the frosting by hand but you can use a mixer. Start by beating the butter and cream cheese until they're very smooth then add the powdered sugar a little at a time until the mixture is smooth. Then mix in the vanilla extract followed by 1/2 cup finely chopped pecans. Spread the frosting on the cake and sprinkle the coconut and 1/4 cup coursely chopped pecans all over the top and sides of the cake.

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