Tropical Hummingbird Cake with Whipped Cream & Cream Cheese Frosting

This was such fun cake to make for my hubby’s 41st birthday.  Loaded with bananas, pineapple and coconut, this became a cross between a hummingbird and coconut cream cake.  I really like the whipped cream frosting, and it set very well.  It even had enough structure to pipe.

 

For the Cake: Yield one 9 inch 4 layer cake
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1 cup macadamia nuts, toasted and finely chopped
2 teaspoons vanilla extract

• Drain the pineapple, collecting the juice into a small saucepan.  Set pineapple aside and reduce the juice to 1/3 cup
• Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.  Set aside.
• Whisk eggs and sugar, then stream in the oil.  Add the banana, nuts and banana.
• Combine the wet ingredients and the dry ingredients until no dry streaks remain.
• Pour into two parchment-lined and greased 9-inch cake pans.
• Bake at 350 degrees for about 35 minutes, rotating at the midway point.
• Let cool for 20 minutes before turning out of the pan.
• Split the cakes into 2 layers for 4 in total
• Fill the three layers with your choice of fillings from below and ice with whipped cream and cream cheese frosting.
• Garnish with macadamia nuts, pineapple and toasted coconut.

For the Coconut Filling: Yields one layer

1/3 cup sugar  + 1 TBSP sugar for the yolks

1/4 cup cornstarch

1/8 teaspoon table salt

4 large egg yolks

1 cup milk

1 cup coconut milk

1 cup sweetened flaked coconut

1 teaspoon vanilla extract

1 cup heavy cream, whipped to soft peaks

• In a saucepan, bring sugar, coconut milk, milk, coconut and salt to a simmer letting the sugar dissolve.  Remove from the heat while you prepare the eggs.
• In a bowl, whisk the egg yolks, cornstarch, 1 TBSP sugar
• Temper the eggs with a third of the milk, then add the eggs to the saucepan and bring the mixture back up to a boil.  Cook, stirring constantly, until thickened and the cornstarch is cooked through.  Remove from heat and stir in vanilla.
• Let custard cool for at least 4 hours.
• Before using the filling, fold in the whipped cream until no streaks remain.

For the Pineapple Curd Filling:  Yields 2 thin layers

12 oz pineapple juice

1 TBSP lemon juice

1/3 cup sugar

3 egg yolks

3 TBSP cornstarch

• Bring pineapple juice, lemon juice and sugar to a boil in a small saucepan.  Allow sugar to dissolve.  Remove from heat.
• Whisk egg yolks and cornstarch in a small bowl.  Slowly whisk in about 1/3 of the pineapple juice mixture into the bowl to temper.
• Add the egg yolks to the sauce pan over medium heat
•  Stir constantly until mixture comes to a boil again and the curd is thickened.

For an Alternative Pineapple filling:  Yields 2 layers

20 oz can of crushed pineapple

2 TBSP sugar

1 TBSP lemon juice

2 TBSP cornstarch

1 cup heavy cream, whipped

Yet another alternative:  Pina Colada Pastry Cream

1. • 1 cup pineapple juice (240 grams)
   • 1 cup coconut milk (240 grams)
   • 1/2 cup sugar (100 grams)
   • 3 tablespoons cornstarch (24 grams)
   • 1/4 teaspoon kosher salt (1 gram)
   • 4 large egg yolks
   • 1 large egg
   • 2 tablespoons (1/4 stick) cold unsalted butter, diced (28 grams)
   • 2 tablespoons light rum (optional) (30 grams)

1. 1. In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
   2. Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
   3. Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
   4. Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
   5. Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

Whipped cream and Cream Cheese Frosting (Yields 5 cups)

• 2 cups heavy cream
• 8 oz softened cream cheese
• 1/2 c sugar or to taste
• vanilla to taste

In a stand mixer, beat the heavy cream till very soft and pillowy.

In a glass bowl, beat the cream cheese and sugar till the sugar is dissolved.

Add to the whipped cream and continue to beat till well incorporated and the frosting is a little stiffer than whipped cream

Chill well before using