Hummingbird Bundt Cake Recipe
User Reviews
5
Hummingbird Bundt Cake Recipe
Description
This bundt cake uses ripe bananas and canned pineapple to impart natural sweetness and moisture. The addition of shredded sweetened coconut and toasted pecans introduces a tropical and nutty dimension, complementing warm spices like cinnamon. The baking soda acts as a leavening agent, while the eggs and coconut oil bind ingredients and add richness. Toasting coconut and pecans before folding in deepens their flavor and provides a toasty crunch in the finished cake.
The cake bakes in a bundt pan, creating a distinctive ring shape with a golden brown crust. Once cooled, it is topped with silky cream cheese icing, balanced between sweetness and tanginess, which contrasts nicely with the dense cake. The cake's texture is moist and tender with bits of nuts and coconut providing subtle textural interest.
This cake suits celebratory occasions or dessert tables. Pouring the batter over pecans in the pan adds a nutty bottom layer after baking. The recipe details alternatives for coconut, nuts, oils, and dairy components, allowing flexibility based on preferences or dietary needs.
The icing consistency can be adjusted with milk to reach desired thickness. Sifting or properly measuring flour helps maintain consistent texture.
Ingredients
Hummingbird Cake
- 1 ¼ cups coconut shredded, sweetened
- 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 egg large
- 2 cups banana mashed ripe
- 1/2 cup coconut oil melted
- 8 ounce pineapple undrained, crushed, canned
- 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
- Use sweetened flaked shredded coconut; unsweetened is an option but will alter flavor.
- Omit pecans if necessary without compromising the cake's structure.
- Lightly spoon and level flour to measure correctly for best texture.
- Neutral oils like canola or vegetable can replace coconut oil if desired.
- Regular or reduced-fat cream cheese works for the icing; avoid fat-free versions.
- Any milk from skim to whole or non-dairy milk can thin the icing as needed.
- Nutrition values provided are estimates and may vary.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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