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.
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (4 oz.) salted butter, softened
1 large egg
1/4 cup mashed banana
1 1/2 teaspoons coconut extract
2 cups (about 9 oz.) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 cups white chocolate chips, divided
1/2 cup sweetened flaked coconut
1/2 cup chopped dried pineapple
How to Make It
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.
Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.
Add 1 cup of the white chocolate chips, flaked coconut, and dried pineapple; beat until combined.
Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips.
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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