Coconut Hummingbird Cake
User Reviews
4.6
Coconut Hummingbird Cake
Description
This Coconut Hummingbird Cake blends mashed ripe bananas, crushed pineapple with its juice, and shredded sweetened coconut into a batter spiced with cinnamon and cloves. The batter uses vegetable oil for moisture and a combination of granulated and brown sugar for sweetness and depth. It relies on baking soda as leavening and includes vanilla extract to enhance flavor. The cake is typically baked in a large Bundt pan or divided into smaller pans, with baking times adjusted accordingly. After cooling, the cake is finished with a classic cream cheese frosting made from softened cream cheese, butter, confectioners' sugar, vanilla extract, and a pinch of salt. Toasted chopped pecans can be sprinkled on top for additional crunch and flavor.
The cake is tender and moist, with a fruit-forward taste enhanced by the tropical coconut and pineapple, balanced by warm spices. The cream cheese frosting adds a rich, tangy contrast. It suits celebrations or any time a flavorful, textured cake is desired.
The recipe notes recommend pan options based on your available bakeware and offer baking time guidance for each. Frosted cake lasts up to 5 days refrigerated, while unfrosted cakes or loaves are fine at room temperature up to 5 days or frozen up to 4 months.
Ingredients
Hummingbird Cake
- 4 banana about 2 cups mashed bananas, medium ripe
- crushed pineapple with juice, one 8-ounce can
- 1 cup coconut loosely packed to measure, sweetened shredded
- 3 egg large
- ¾ cup vegetable oil or canola oil
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon cloves ground
- 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 butter softened, unsalted
- 2 to 2 ½ cups confectioners' sugar sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt or to taste
- ¼ to ⅓ cup pecans optional for garnishing, toasted, chopped
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
- If your batter does not fit into one pan, consider baking in a 12-cup Bundt plus an 8x4 loaf pan or divide into smaller layer pans as described.
- The cake keeps well: frosted cake stays fresh up to 5 days refrigerated; unfrosted at room temperature for 5 days or frozen for up to 4 months.
- Alternative baking methods and times are provided for different pan sizes, but times may vary; watch for doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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