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Coconut Hummingbird Cake

Moist Coconut Hummingbird Cake That Will Wow Your Guests

This Coconut Hummingbird Cake is a moist tropical dessert that combines bananas, pineapple, and coconut, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 bananas Medium Ripe Bananas provides natural sweetness and moisture; about 2 cups mashed
  • 1 can Crushed Pineapple adds flavor and moisture with juice included; one 8-ounce can
  • 1 cup Sweetened Shredded Coconut contributes texture and a tropical taste; loosely packed
  • 3 eggs Large Eggs binds the ingredients together, providing structure
  • ¾ cup Vegetable or Canola Oil adds moisture and richness
  • 1½ cups Granulated Sugar sweetens the cake
  • ½ cup Light Brown Sugar adds depth of flavor and moisture
  • 2 teaspoons Vanilla Extract enhances flavor
  • 2 teaspoons Cinnamon adds warmth and spice
  • ¼ teaspoon Ground Cloves provides subtle spicy notes
  • 3 cups All-Purpose Flour gives structure to the cake
  • 1 teaspoon Baking Soda helps the cake rise
  • ½ teaspoon Salt balances flavors
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese serves as the base for fluffy frosting, adding tanginess; softened
  • ½ cup Unsalted Butter adds richness to the frosting; softened
  • 2 to 2½ cups Confectioners’ Sugar sweetens frosting and helps achieve soft consistency; sifted
For Garnish (Optional)
  • ¼ to ⅓ cup Toasted Chopped Pecans contributes crunch and flavor

Equipment

  • Bundt pan
  • Mixing bowl
  • Stand mixer

Method
 

Step-by-Step Instructions for Coconut Hummingbird Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour a 14-cup Bundt pan.
  2. Mash 2 cups of ripe bananas until smooth, then mix in crushed pineapple, sweetened shredded coconut, and eggs, followed by vegetable oil, granulated sugar, and light brown sugar.
  3. Sift in flour, baking soda, and salt to the wet mixture and fold gently until just combined.
  4. Pour the batter into the prepared Bundt pan and bake for approximately 60 minutes, until a toothpick comes out clean.
  5. Let the cake cool in the pan for 20 minutes, then invert it onto a wire rack to cool completely.
  6. Prepare the frosting by beating cream cheese and butter until smooth, then gradually add confectioners' sugar and vanilla extract.
  7. Once cooled, frost the cake and sprinkle with toasted chopped pecans if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 6IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Ensure your ingredients are at room temperature for best results. Don't overmix the batter to prevent a dense cake texture.

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