Photo: Alison Miksch
Active Time
15 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 to 10

Hummingbird cake, a classic Southern layer cake that features banana, pineapple, and coconut meets a deep-dish skillet cookie in this tropical dessert. Although the origin of the name "Hummingbird" is somewhat a mystery, one thing we know for sure is that this skillet cookie is the perfect combination of fruity, exotic, and sweet. Somewhere between a warm, butter cookie and a piña colada, this dessert is certainly going to be a crowd-pleaser.

How to Make It

Step 1

Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, banana, and coconut extract, beating until blended.

Step 2

Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

Step 3

Add 1 cup of the white chocolate chips, flaked coconut, and dried pineapple; beat until combined.

Step 4

Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips.

Step 5

Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.

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