Hummingbird Bundt Cake Recipe
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5.0
36 reviews
Excellent
Hummingbird Bundt Cake Recipe
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Hummingbird bundt cake recipe
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Ingredients
Hummingbird Cake
- 1 ¼ cups shredded sweetened coconut
- 1 cup pecans
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups mashed ripe banana
- 1/2 cup coconut oil melted
- 8 ounce can crushed pineapple undrained
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk
Instructions
- Preheat oven to 350 F. Grease and flour 10-15 cup bundt pan (or use nonstick baking spray with flour in it). Set aside.
- Place coconut and pecans in a single layer on a cookie sheet.
- Bake for 5-10 minutes, or until fragrant and toasted.
- Set aside to cool.
- Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In a separate large bowl, lightly beat eggs.
- Stir in mashed banana and coconut oil until combined.
- Add pineapple and vanilla; stir until combined.
- Stir in flour mixture just until combined.
- Add 1 cup toasted coconut, and stir to combine.
- Chop toasted pecans, and sprinkle into prepared bundt pan.
- Pour batter over pecans.
- Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
- To prepare icing, beat cream cheese.
- Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.
- Continue adding milk to reach desired consistency.
- Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.
- Cover and refrigerate any leftovers.
Notes
- Coconut: I like to use sweetened flaked shredded coconut. You can use unsweetened if you prefer.
- Pecans: Feel free to omit the pecans if needed.
- Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and then level.
- Oil: Feel free to use a neutral oil, like canola or vegetable oil, in place of the coconut oil.
- Cream cheese: Regular or reduced-fat cream cheese will work in this recipe. I don't recommend using fat-free cream cheese.
- Milk: Any milk from skim to whole milk will work. You can also use a non-dairy milk, like coconut milk.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
377kcal
(19%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
34mg
(11%)
Sodium
239mg
(10%)
Potassium
137mg
(4%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
95IU
(2%)
Vitamin C
1.5mg
(2%)
Calcium
30mg
(3%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 377kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 34mg | 11% |
| Sodium | 239mg | 10% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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