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Mini hummingbird cake with coconut buttercream

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Like most cakes I make, this will make just one tiny (about 3-inch) three-layer cake, or four cupcakes. The cake is vegan, but the frosting is not — for a totally vegan cake, try a whipped coconut cream for frosting instead. But whatever you do, top with plenty of toasted coconut! (For more mini cakes I’ve made, hop on over here.)

Ingredients

Scale
  • for the cake:
  • 1 1/2 tbsp oil
  • 2 tbsp sugar
  • 1/4 tsp vanilla extract
  • 1/3 cup (about 42 grams) flour
  • 1/8 tsp baking soda
  • 1/4 tsp cinnamon
  • pinch salt
  • 2 tbsp mashed banana
  • 1/4 cup crushed pineapple
  • for the buttercream:
  • 1/2 stick butter
  • 1 cup confectioners’ sugar
  • 1/2 tsp coconut extract
  • 1–2 tsp coconut water or coconut milk, for thinning
  • for topping:
  • 1/4 cup shredded coconut, sweetened or unsweetened

Instructions

  1. Preheat the oven to 350 degrees. Line three 4-ounce porcelain ramekins with parchment paper. In a medium bowl, whisk together the oil, sugar, and vanilla extract. In a small bowl, combine the flour, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet, then gently fold in the mashed banana and crushed pineapple. (You might want to puree the pineapple if you don’t want chunks of it in your cake.)
  2. Divide the batter between the three ramekins and bake for about 15 minutes, or until a toothpick inserted comes out clean and the cake bounces back when touched. Let cool briefly, then run a knife around the edges and remove cakes from the ramekins. Let cool completely while you make the frosting and the toasted coconut.
  3. To make the buttercream, use an electric beater to whip the butter until light and fluffy. Add the confectioners’ sugar in batches, whipping after each addition, until incorporated. Add the coconut extract and beat again, then add coconut water or coconut milk a few drops at a time until the frosting reaches your desired consistency. (If you don’t have either of those, you can boil equal parts shredded coconut and water to make a little bit of DIY coconut-flavored water.)
  4. To toast the coconut, simply heat a cast-iron skillet over medium-low heat and add the coconut — no oil needed. Stir the shreds until lightly brown and fragrant, taking care not to burn. Remove and let cool.
  5. Frost as desired, and serve! For more detail on how to frost, check out this gorgeous tutorial.

Notes

For such small scale recipes, the weight of the flour can matter tremendously. Try to use a fairly light hand when scooping the 1/3 cup if you don’t have a scale — for best results, spoon the flour into the measuring cup and level with a knife.

Find it online: https://tworedbowls.com/2014/08/13/hummingbird-cake/