Cookie Thursday 2/13/23-Hummingbird Cake slices

Spring has Sprung month continues. The sun is shining, it’s not too hot, too humid, sounds of lawnmowers in the distance. The pollening is over. More importantly, the rain has stopped. For now.

And the birds are singing.

I did not have the unique delightfulness that is hummingbird cake until I came to North Carolina. I’m not sure why, it may be specific to the South.

It has all sorts of yumminess- banana, pineapple bits, pecans. It is rather like souped-up banana bread.

It definitely brings to mind Spring.

I took the eggs out of the fridge and let them come to room temperature and took out the butter needed.

The recipe that I used was for a bundt cake. But I wanted to be fancy so I used 2 loaf pans, one ridged to make cutting slices easier, and the other a standard loaf pan.

And when I say the batter filled the entirety of the Pyrex bowl that is because it did.

The only experimental portion of today is the addition of coconut to the batter. Because pineapple and banana just scream tropical to me. And that needs to include coconut.

The cake smelled amazing while it was baking.

And I pulled them out when each pan when tested with a toothpick, the toothpick came out clean.

I left them to cool for about 10 minutes and then tried to turn them out on to the cutting surface.

Yeah, the cake said no.

Although I had greased both loaf pan, there was a portion that stuck to each pan.

Eye roll. Next time I will use an 8 x 8 or 9 x 13 pan. Or use the mini cupcake pan, which was my first inclination.

Kate, listen to yourself next time.

As always, when there is a barrier, overcome with frosting.

Y’all know I hate frosting and I will not be making it. I mean free cake is good enough, right, even if it looks a bit rough.

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