Coconut Hummingbird Cake
Indulge in the tropical allure of Coconut Hummingbird Cake, a moist and flavorful dessert that combines the sweetness of ripe bananas, the tangy brightness of crushed pineapple, and the rich nuttiness of pecans or walnuts. Infused with warm cinnamon and folded with shredded coconut, this three-layer cake is a true showstopper. Topped with a luscious cream cheese frosting and optional coconut flakes for a decorative flourish, it’s perfect for special occasions or simply treating yourself to a little slice of paradise. With just 25 minutes of prep, this classic Southern favorite is as easy to make as it is irresistibly delicious. Perfect for fans of tropical desserts, layered cakes, and crowd-pleasing recipes!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.5 cups ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 0.75 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup sweetened shredded coconut (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set aside.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Whisk to mix evenly.
In another bowl, mix the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Fold in the shredded coconut and chopped pecans or walnuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and cool the cakes in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and fluffy.
Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
Once the cakes are completely cooled, spread a layer of frosting between each cake layer, stacking them as you go.
Frost the top and sides of the cake with the remaining cream cheese frosting.
If desired, sprinkle the top with additional shredded coconut for decoration.
Chill the cake for 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 83.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
