Hummingbird Cake with Beer and Caramel Cream

Ingredients:

Cake

• 2.5 cups premium flour, plus extra for dusting the pans
• 1 and 1/4 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 1 cup sweet coconut flakes
• 2/3 cup finely chopped walnuts
• 1 cup mashed ripe banana (about 3 medium bananas)
• 2/3 cup rapeseed oil
• 2/3 cup granulated sugar
• 2/3 cup dark brown sugar
• 1 and 1/4 teaspoons vanilla extract
• 2 large eggs
• Bottle (0.33 l) pale ale

Cream

• 1 cup granulated sugar
• 1 cup heavy cream at room temperature
• 220 g softened butter
• 2 cups powdered sugar
• 1 tbsp poppy seeds, lightly toasted and cooled
• 1 tsp vanilla extract
• 0.5 tsp salt

Preparation:

1. CreamIn a small saucepan, combine granulated sugar and 1/4 cup water and bring to a boil. Cook the syrup, shaking the pan, until it turns a rich, dark amber color (do not stir!). Remove the pan from the heat and pour in the cream. Once the mixture stops bubbling, stir the cream until the caramel is completely dissolved, creating a thick caramel sauce.
   
   Place in the refrigerator for at least 1 hour.
2. Meanwhile, preheat the oven to 350°F (175°C). Grease two 9-inch (22 cm) cake pans and line the bottoms with parchment paper. Grease the parchment paper and dust with flour.
3. CakesIn a bowl, whisk together the flour, cinnamon, baking soda, and salt. Then add the coconut and walnuts and whisk again. In another bowl, whisk together the bananas, vegetable oil, sugar, vanilla, eggs, and beer until smooth. Pour the wet ingredients into the dry ingredients and knead into a batter. Pour the batter into the prepared pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes.
4. Cool the cakes in the pans for 30 minutes, then turn them out onto a wire rack and remove the parchment paper to cool completely.
5. Remove the caramel cream sauce from the refrigerator and let it sit at room temperature for 20 minutes. Beat the butter with a mixer on medium speed until light and creamy, about 3 minutes. Add the powdered sugar, poppy seeds, vanilla, and salt and beat until evenly combined. Add the caramel and beat until light and fluffy, about 3 minutes.
6. Place one cake layer on a cake plate and spread about 1 cup of frosting onto it using an offset spatula or butter knife. Place the second cake layer on top and spread the remaining frosting onto it. Spread the frosting evenly over the top and sides of the cake. Refrigerate the cake for at least 30 minutes or overnight to allow the frosting to set, then serve.