My Take on a Humming Bird Cake

• Heat oven to 350 deg. Line a 8×8 square cake pan with parchment paper and spray with coconut oil. Set aside.
• Place eggs, coconut oil, coconut milk,and vanilla in a bowl and mix well. Once fully incorporated add in one 8 oz can of crushed pineapple including the juice. Add in the Simple Mills Vanilla cake mix into the bowl and mix well. Fold in the pecans and pour into the cake pan. Bake for 30-35 minutes until the cake springs back when you touch it or insert a dry clean tooth pick in the middle of the cake. If no crumbs are attached it’s done. Note check your cake at the 25th minute as cakes do cook while they cool. No one likes a dry cake. Leave in cake pan until it’s fully cooled down then take it out of the pan and then wrap in plastic wrap and place in the freezer until you are ready to decorate and serve.

To Serve

• Take out frozen cake from the freezer and use a ruler to make sure you cut 4 equal squares. Place a dollop of icing on a plate (this keeps the cake from moving) then place one cake square on the dollop. Use 1 to two tablespoons of icing and spread on the cake, place another square on top and repeat until you have all the tiers in place. Finish decorating the cake by smothering icing around the cake. The nice thing about these naked cakes is that the more rustic, the prettier they will look, use a light hand so that some of the cakes shows through.
• To get the drips I have in my cake I slowly poured the coconut condensed milk in the middle and used a knife to guide the drips over the edge. With the cake still frozen the drips should start holding in place.
• Before the coconut condensed milk hardens sprinkle some coconut flakes on top and passionfruit pulp. If you don’t have access to passionfruit pulp use colored sprinkles to match the cake. Cut some fresh pineapples into triangles and arrange around the base of the cake. Then pluck some of the pineapple leaves and stick on top of the cake for extra drama.