Instructions

For the Hummingbird Cake:

1. 预热烤箱至350。
2. Grease and flour three 6″ round cake pans.
3. In a large bowl add flour, ground cinnamon, ground nutmeg, salt, and baking soda. Set aside.
4. In a stand mixer add egg, egg yolk, and coconut sugar. Mix until creamy and smooth.
5. Add in mashed banana, coconut oil, crushed pineapple, and vanilla extract mix until combined.
6. Slowly add flour mixture into wet mixture in two batches. Make sure it is fully combined.
7. Separate batter into the three prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Remove from oven and place on a cooling rack for at least 15 minutes.

For the Cream Cheese Frosting:

1. In a medium bowl add cream cheese, greek yogurt, vanilla extract, and maple syrup.
2. Using a hand mixture, mix until there are no more clumps and the frosting is smooth.
3. Assemble the cake in this order, cake round, cream cheese frosting and repeat until finished. Garnish with pecans. (do not frost the sides)