Tongas Hummingbird Bundt

 

• 2 cups all purpose flour
• 1 cup Alaska Flour Company barley flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 tsp ground allspice
• 2 cups mashed bananas
• 1 1/2 cup diced mango
• 1 cup diced pineapple with juices
• 1/2 cup shredded coconut, sweetened
• 1 ½ cups granulated sugar
• 1/2 cup brown sugar
• 3 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon banana flavoring
• 1/2 cups chopped roasted macadamia nuts

Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 2 to 2 ½ cups powdered sugar
• pinch of salt
• 1 teaspoon DML Hawaiian Vanilla Pineapple Bitters
• 1/4 teaspoon Mister Bitters Sweet & Sour Tropical
• 3 tablespoons heavy whipping cream to thin
• 1/4 cup finely chopped dry roasted macadamia nuts for garnish

Instructions

1. Preheat oven to 350F and spray a 14-cup Bundt pan generously with floured cooking spray; or grease and flour the pan. 
2. In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt, and allspice; set aside.
3. In a large bowl or the bowl of a stand mixer, add the mashed bananas, pineapple with juice, coconut, eggs, oil, sugars, and vanilla. Beat on medium-high until incorporated.
4. Add the flour mixture; mix until just combined and fold in the nuts. Transfer the batter into the prepared Bundt pan. The batter should fill the pan 2/3 to 3/4 full.
5. Bake the cake for 75 min . Test with a long skewer until it comes out clean. Baking time varies so watch it carefully. If top is brown but interior is good turn oven down to 320 degrees for remainder of baking.  
6. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack to cool completely.

Cream Cheese Frosting

1. Beat the cream cheese, powdered sugar, vanilla, and 1 tablespoon of milk together until combined. 
2. Add additional cream as necessary to achieve desired consistency. I like it thick but still slightly pourable. 
3. Garnish the top of the cake with crush macadamia nuts.