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Hummingbird Cake with Coconut Yogurt Icing
Ingredients
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- 1/4 cup coconut oil
- 1/2 cup coconut sugar
- 2 eggs (at room temperature)
- 1 teaspoon vanilla
- 1/2 cup spelt flour (or whole wheat flour)
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup finely diced pineapple
- 3/4 cup mashed banana
- 1/4 cup coconut flakes, toasted (optional)
- 1/2 cup chopped toasted walnuts (any nut works!)
- 1 jar of Culina coconut yogurt, heated for 15–20 seconds to become runny
- 1/4–1/3 cup powdered sugar
Instructions
- Preheat the oven to 350 F and grease a loaf pan.
- In a medium-sized bowl whisk together the oil, sugar, eggs, and vanilla.
- Next stir in the flour, baking soda and powder, salt, cinnamon, and nutmeg until just combined.
- Lastly, fold in the banana, pineapple, nuts, and coconut.
- Pour into the greased pan and bake for 45-60 minutes or until a toothpick comes out without any batter when interested in the middle.
- Let the loaf cool completely before icing and let it sit in the fridge for at least 3-4 hours for the icing to set!
