Coconut Hummingbird Cake
User Reviews
4.6
72 reviews
Excellent
Coconut Hummingbird Cake
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🍌🍍🥥 A super SOFT and moist cake with bananas, pineapple, coconut, cream cheese frosting, and pecans!! Makes a huge cake that'll feed a crowd! If you like banana bread, you will LOVE this cake! Put this EASY retro gem on your baking list!!
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Ingredients
Hummingbird Cake
- 4 medium ripe bananas about 2 cups mashed bananas
- one 8-ounce can crushed pineapple with juice
- 1 cup sweetened shredded coconut loosely packed to measure
- 3 large eggs
- ¾ cup vegetable or canola oil
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 2 to 2 ½ cups confectioners' sugar sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt or to taste
- ¼ to ⅓ cup toasted chopped pecans optional for garnishing
Instructions
- Make the Cake
- Preheat oven to 350F and spray a 14-cup Bundt pan very well with floured cooking spray; or grease and flour the pan. See Note 1 below about pan options and considerations. Unless you have a huge 14-cup Bundt pan, you will likely need to bake some of the additional batter in a loaf pan or make three 9-inch round cakes. Read the Note in detail.
- To a very large bowl or to the bowl of a stand mixer fitted with the paddle attachment, add the bananas and beat them with a handheld electric mixer or with the paddle attachment until they're mashed.
- Add the pineapple with juice, coconut, eggs, oil, sugars, vanilla, cinnamon, cloves, and beat on medium-high speed to incorporate.
- Add the flour, baking soda, salt, and beat until just combined. Turn batter out in prepared pan(s), don't fill any pan more than 2/3 to 3/4-full, and bake until done.
- Baking Time Approximations: About 1 hour for a 14-cup Bundt, about 46 to 50 minutes for a 12-cup Bundt + one 8x4-inch loaf (this was what I did and baked both for 49 minutes), about 25 to 30 minutes for three 9-inch round cakes, and about 60-70 minutes for two 9x5-inch loaf pans. Baking times will obviously vary based on your pan setup.
- Allow cakes/loafs to cool in pans for about 20 minutes before turning out and allowing them to cool fulling on a wire rack or cake stand. Don't add the frosting until completely cooled.
- Make the Cream Cheese Frosting
- To a large bowl or to the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, and beat together on high speed until smooth and creamy.
- Add 2 cups confectioners' sugar, vanilla, salt, and beat to combine. Based on the desired consistency of the frosting, add additional confectioners' sugar, if necessary.
- Add frosting to the top perimeter of the cake, or as desired. If you have additional frosting (likely), it will keep airtight in the fridge for many weeks for another baking project.
- Optionally garnish with pecans before serving.
Notes
- The cake batter did not fit in my 12-cup Bundt pan and after filling it to between 2/3 and 3/4-full, I filled an 8x4-inch loaf pan to the same height. Both the Bundt and loaf took 49 minutes to bake.
- If you have a 14-cup Bundt pan, the batter may all likely fit.
- Additionally, you could make three 9-inch layer cakes and bake for 25 to 30 minutes.
- Or you could make two 9x5-inch loafs although this is my least favorite option because the batter is so heavy and wet and I worry about them cooking through completely in the center before the top and sides are overly browned, but you could tent the pan about 45 minutes into baking and then bake until done. I am guessing at least 60-70 minutes.
- The only option I have personally tested in the 12-cup Bundt + 8x4-inch loaf so cannot speak for the other options firsthand, but am making educated guesses with regard to the volume of batter, various pan options, and approximate baking times; your mileage may vary.
- Storage: Frosted cake will keep airtight in the fridge for up to 5 days. Unfrosted cake/loaves will keep airtight at room temp for up to 5 days. Unfrosted cakes/loaves will keep in the freezer for up to 4 months.
- Recipe adapted from Southern Living.
Nutrition Information
Show Details
Serving
1
Calories
447kcal
(22%)
Carbohydrates
80g
(27%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Cholesterol
57mg
(19%)
Sodium
229mg
(10%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 447kcal | 22% |
| Carbohydrates | 80g | 27% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 57mg | 19% |
| Sodium | 229mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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