Thursday, June 21, 2012

Mile-High White Chocolate Hummingbird Cake

Father's Day is a big holiday at my house. It's our holiday, so we're in charge of feeding and entertaining around 25 (or more) relatives. I always make a special dessert for my dad, anything that he requests. This year, it was my mistake to send him this while I was browsing through recipes at work, because naturally, that's what he wanted. This 8-layer, everything-but-the-kitchen-sink behemoth of a cake is easy to prep but a pain to assemble. It requires a lot of freezing and patience, and is totally a labor of love. 

Don't be thrown off by the strange combination of ingredients. I wouldn't have thought to put coconut, bananas, toasted pecans, pineapple and white chocolate together in the same cake, but they meld so nicely. It has a similar texture to that of a carrot cake, but without the healthy stuff (like carrots - I have a strict no vegetable policy when it comes to desserts).

Like I said, a pain to assemble. I ended up making only three layers (so once they were halved, 6) because I only had 3 circular cake pans. I don't know if I would have been able to add two more layers though, it might have tipped.

The only thing I omitted from the recipe was the almond extract, mainly because I didn't have any on-hand, but also because I find that once I add almond extract, everything tastes like marzipan. The cake didn't taste too strongly of any one ingredient, though some reviews said that if you use too-ripe bananas, then that flavor is overpowering. This cake is definitely for special occasions only, but after my father happily ate three slices and it got rave reviews, it was worth it.

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