It’s no secret that when it comes to cakes, Martha Stewarthas a few tricks up her sleeve that put our best efforts to shame. Luckily, the chef is always generously sharing all of her very best tips and hacks to get even the most novice bakers preparing treats like a seasoned pro. (To start with, there’s her new cookbook: Martha Stewart’s Cake Perfection.) If you follow the Martha Stewart Instagram account, you know that she’s been sharing gorgeous, mouth-watering cake recipes and photos on the regular, and her latest post puts a new spin on an old Southern favorite: Hummingbird Cake. Stewart’s brilliant hack: Using coconut sugar to make the recipe a little less tooth-achingly sweet.
Stewart posted the photo and recipe to her page on March 29 with the caption reading, “When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Classic frosting, chopped pecans, and a nest of candied carrots complete the confection. Get the recipe at the link in our bio. 📷: @chrisrsimpson.”
Even if you’ve got a (super) sweet tooth, you’ve probably munched on a way-too-sweet slice of cake, before — one that’s just too over-the-top sugary even for a sugar-lover. Stewart’s solution for her hummingbird cake takes the so-sweet taste down just a notch without completely taking away the sweet flavors we know and love.
Plus, the cake retains its signature moistness from the addition of fresh banana and pineapple.
Get Martha Stewart’s Coconut-Sugar Hummingbird Cake recipe.
Before you go, check out our slideshow below:
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