Exquisite mini hummingbird cakes: tropical delights in small layers

Exquisite mini hummingbird cakes: tropical delights in small layers

Discover the tropical splendor of these exquisite mini hummingbird cakes, perfect for those who appreciate the delicate balance of flavors and textures. This recipe creates two charming 4-inch, 2-tier cakes, each filled with ripe bananas, crushed pineapple, sweetened coconut flakes, and toasted pecans. The result is a moist, flavorful cake that's further enhanced by a generous layer of cream cheese frosting, making every bite a delicious tropical escape.


Why you'll love it: You'll fall in love with these mini hummingbird cakes for their irresistible blend of tropical ingredients and rich, moist texture. Mashed bananas provide natural sweetness and a tender crumb, while crushed pineapple adds a touch of juicy flavor. Sweet coconut flakes and toasted pecans add delicious crunch and depth to the cake. replaces the word nice with emptypped with creamy and tangy cream cheese frosting, these mini cakes are a perfect treat for any special occasion or simply to satisfy your sweet tooth. Their small size makes them perfect for sharing or enjoying individually.

Perfect occasion: These mini hummingbird cakes are ideal for any special occasion where you want to impress your guests with a sophisticated and delicious dessert. They are perfect for birthdays, tea parties, bridal showers or any celebration where a touch of tropical flavor is desired. Their beautiful presentation and delicious taste also make them a wonderful gift for friends and family. Whether served at a festive gathering or enjoyed as an elegant afternoon treat, these mini cakes are sure to be a hit.

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Decorating Tips: For an elegant presentation, consider topping each cake with a sprinkle of toasted coconut flakes or chopped pecans. You can also add some small edible flowers or slices of fresh fruit to enhance the visual appeal. replaces the word nice with empty make the cakes even more special, drizzle a little honey or caramel sauce on the icing. Serve the cakes on a pretty cake stand or on individual dessert plates to showcase their charm and sophistication.


  • 1 1/2 cups (6 3/4 oz) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (4 oz) unsalted butter, softened
  • 1/2 cup (3 1/2 oz) sugar
  • 1/2 cup packed (3 1/2 oz) brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon of pure vanilla extract
  • 1 cup (8 oz) mashed ripe banana (about 2 medium bananas)
  • 1/4 cup (1 oz) sweetened dried coconut flakes, chopped*
  • 1/2 cup (2 oz) chopped pecans, toasted
  • 8 oz can crushed pineapple, drained


  1. Preheat oven to 350°F. Line the bottom of four 4-inch cake pans with parchment paper. Butter and flour the inside to make it easier to remove the cakes.
  2. In a medium bowl, combine sifted flour, baking soda, fine sea salt and cinnamon. Put aside.
  3. In a large bowl, beat the softened butter, sugar and brown sugar with an electric mixer until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract in three separate additions, beating well after each addition to make sure they are completely incorporated.
  5. Stir in the mashed bananas, drained crushed pineapple, chopped pecans and sweetened coconut flakes until well combined.
  6. Gently fold in the flour mixture, mixing until well combined. Be careful not to overmix the dough.
  7. Divide the batter evenly among the prepared cake pans. Place the filled cake pans on a baking sheet for stability.
  8. Bake until a toothpick inserted in the center comes out clean, about 25 to 28 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  9. Once cooled, cut the cakes to 1 inch thickness if necessary. Fill, stack and frost cakes with cream cheese frosting.

Optional Cream Cheese Frosting:

  1. For the frosting, you can use a homemade recipe or a store-bought option. Here is a simple homemade frosting recipe:
    • 8 oz cream cheese, softened
    • 1/4 cup (2 oz) unsalted butter, softened
    • 2 cups powdered sugar, sifted
    • 1 teaspoon of pure vanilla extract
  2. In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.

Note: Chop the coconut flakes for a finer texture if desired. This step is optional but recommended for a more uniform texture.


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