Name: Coconut Hummingbird Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 medium ripe bananas ((about 2 cups mashed)); 1 can crushed pineapple ((8-ounce, with juice)); 1 cup sweetened shredded coconut ((loosely packed)); 3 large eggs; 1 cup vegetable or canola oil; 1 cup granulated sugar; 1 cup light brown sugar; 2 teaspoons vanilla extract; 2 teaspoons cinnamon; 1 teaspoon ground cloves; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt ((or to taste)); 8 ounces cream cheese ((softened)); 1/2 cup unsalted butter ((softened)); 2 to 2 1/2 cups confectioners' sugar ((sifted)); 1 teaspoon vanilla extract; 1/4 to 1/2 cup toasted chopped pecans ((optional for garnishing))

Indulging in a slice of Coconut Hummingbird Cake is like taking a mini-vacation to a tropical paradise. This delightful dessert combines the sweetness of ripe bananas, the juiciness of crushed pineapple, and the rich flavor of coconut, creating a cake that’s moist, flavorful, and utterly irresistible. Perfect for gatherings, celebrations, or a cozy afternoon treat, this cake is sure to become a beloved staple in your baking repertoire. So, let’s dive into the art of creating this heavenly dessert, step by step.

Why This Recipe Belongs in Your Rotation

Coconut Hummingbird Cake is not just any cake; it’s a celebration of flavors that transports you to the South with every bite. The combination of bananas and pineapple makes for a moist cake, while the addition of coconut adds a delightful texture and flavor. It’s versatile enough for any occasion, from birthdays to potlucks, and pairs beautifully with a cup of coffee or tea. Plus, with simple ingredients and straightforward steps, this recipe is both approachable for novice bakers and enjoyable for seasoned pros.

Ingredient Checklist

To create this delicious Coconut Hummingbird Cake, you will need the following ingredients:

4 medium ripe bananas (about 2 cups mashed)
1 (8-ounce) can crushed pineapple (with juice)
1 cup sweetened shredded coconut (loosely packed to measure)
3 large eggs
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (or to taste)
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
2 to 2 1/2 cups confectioners’ sugar (sifted)
1 teaspoon vanilla extract
1/4 to 1/2 cup toasted chopped pecans (optional for garnishing)

What’s in the Gear List

To make your Coconut Hummingbird Cake smoothly, gather the following tools:

Mixing bowls: For combining wet and dry ingredients.
Whisk: To ensure even mixing of the batter.
Rubber spatula: For scraping down the sides of the bowl.
9×13 inch baking pan: Perfect size for this cake.
Electric mixer: Makes creaming the butter and cream cheese easier.
Cooling rack: Allows the cake to cool evenly after baking.
Measuring cups and spoons: For precise ingredient measurements.

How to Prepare Coconut Hummingbird Cake

Follow these steps to create a Coconut Hummingbird Cake that will impress everyone at your table:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with a bit of oil or butter, and optionally line the bottom with parchment paper for easy removal.

Step 2: Prepare the Batter

In a large mixing bowl, mash the ripe bananas until smooth. Then, add the crushed pineapple with its juice, sweetened shredded coconut, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract. Use a whisk to combine these wet ingredients until they are well mixed.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground cloves, and salt.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 5: Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Step 6: Make the Cream Cheese Frosting

While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the sifted confectioners’ sugar, mixing until desired sweetness is achieved. Stir in the teaspoon of vanilla extract and a pinch of salt.

Step 7: Frost the Cake

Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. If desired, sprinkle toasted chopped pecans on top for added crunch and flavor.

Seasonal Spins

Want to shake things up with your Coconut Hummingbird Cake? Here are some fun seasonal spins:

Fall Edition: Add a teaspoon of nutmeg and replace some of the bananas with grated carrots for a pumpkin spice twist.
Spring Vibe: Incorporate lemon zest and a splash of lemon juice for a refreshing citrus flavor.
Winter Warmth: Add chopped crystallized ginger for a spicy kick that warms the soul.
Summer Delight: Use fresh strawberries or mango pieces along with the bananas and pineapple for a fruity explosion.

Frequent Missteps to Avoid

To ensure your Coconut Hummingbird Cake turns out perfectly, keep these common pitfalls in mind:

Overmixing the batter: This can lead to a dense cake. Mix just until combined.
Using unripe bananas: They won’t provide the sweetness or moisture necessary for the cake.
Skipping the cooling step: Frosting a warm cake can lead to a melty mess. Allow it to cool completely.
Not measuring flour correctly: Too much flour can make the cake dry. Use the spoon-and-level method for accuracy.

Storing Tips & Timelines

Proper storage can keep your Coconut Hummingbird Cake fresh longer. Here are some tips:

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerator: If you prefer a chilled cake, place it in the fridge for up to a week.
Freezing: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.
Frosting: Store any leftover cream cheese frosting in the fridge for up to a week. Re-whip before using.

Common Qs About Coconut Hummingbird Cake

Can I substitute the eggs in this recipe?

Yes! You can use flax eggs or applesauce as a substitute for eggs. Use 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg.

Is it possible to make this cake gluten-free?

Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just ensure the blend you choose contains xanthan gum for proper texture.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it at room temperature. Just add the frosting right before serving for the best texture.

What can I use instead of cream cheese for the frosting?

If you’re looking for a dairy-free option, you can use vegan cream cheese or whipped coconut cream for a lighter frosting alternative.

In Closing

This Coconut Hummingbird Cake is not only a feast for the eyes but also a delightful treat for your taste buds. With its moist texture, tropical flavors, and creamy frosting, it’s bound to become a favorite in your household. Whether you’re baking for a special occasion or just because, this cake delivers joy in every slice. So gather your ingredients, roll up your sleeves, and get ready to enjoy a slice of paradise with this Coconut Hummingbird Cake that will have everyone asking for seconds!