I generally equate coconut cake with Easter. In fact, there has been the rare occasion that I have eaten coconut cake outside of Easter or that I did not enjoy coconut cake on Easter. The two just go together in my mind—like peanut butter and jelly would, if I could eat it. Cake and holiday meld to one (but not really).
This Easter, however, was one of those rare occasions when coconut cake was not devoured on the holiday. This year was a little different. Why? Who knows? Perhaps, spring break sprung and there was so much to do, or a newish job caused sharp ups and downs, or downtime is the new norm. Perhaps, we have all been more wary of sweets and what we eat (by all, I mean everyone in my family except for me). Have no fear; cake was still involved.
Hummingbird cake has been a hot topic here for the last couple weeks or so—something about a yoga teacher needing the southern specialty for her mother’s birthday. The anecdote sparked interest and a Google search (or two), and eventually, led me to make a lighter version Hummingbird cake for Easter.
At first, I was alarmed by the quantity and the diversity of the fruits that come together to compose this cake. A lighter version means less oil and more fruits (more banana and applesauce). Sure, I have had banana bread and banana cake, I have made applesauce cake, and I am mildly familiar with pineapple upside-down cake. But all three—together— sounded nuts.