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Homemade Coconut Hummingbird Cake photo

Coconut Hummingbird Cake

This Coconut Hummingbird Cake is a tropical delight! With bananas, pineapple, and coconut, it's moist, flavorful, and simply irresistible.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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)
For the Cream Cheese Frosting:
  • 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)

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9x13-inch baking pan
  • Electric mixer
  • Cooling rack
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with a bit of oil or butter, and optionally line the bottom with parchment paper for easy removal.
  2. Step 2: 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.
  3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground cloves, and salt.
  4. Step 4: 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.
  5. Step 5: 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.
  6. Step 6: 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.
  7. Step 7: 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.

Notes

  • For a delightful twist, try adding lemon zest for a refreshing citrus flavor.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze the unfrosted cake for up to 3 months; thaw in the fridge before serving.