Honey Whole Wheat Hummingbird Cake

3 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 eggs
1 cup coconut oil (measured as liquid)
1 cup honey
16 ounces crushed pineapple in its own juice, undrained
2 ripe bananas
1 cup chopped pecans
2 teaspoons vanilla
Honey Cream Cheese Whipped Cream
crushed or whole pecans for garnish

Preheat the oven to 325º F. Grease 3 8″ cake pans or 4-ounce mason jars.

In a stand mixer or large mixing bowl mix together the whole wheat pastry flour, baking soda, cinnamon, and salt. Add in the eggs, coconut oil, honey, crushed pineapple, bananas, pecans, and the vanilla. Mix on low speed until all the ingredients are incorporated.

Pour batter into the prepared pans or jars. Bake for 24-26 minutes until the center is set and a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool.

Frost the cake with the honey cream cheese whipped cream topping. Serve.


Makes 18 jar cakes or one 3-layer cake with approximately 16 servings.

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