Coconut Hummingbird Cake
A moist, flavorful coconut hummingbird cake layered with bananas, pineapple, pecans, and toasted coconut, topped with cream cheese frosting—perfect for celebrations and special occasions.
Ingredients
Instructions
- Butter and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- Add eggs and vegetable oil to the dry ingredients, stirring until just moistened; do not beat.
- Stir in mashed bananas, crushed pineapple with juice, chopped pecans, and vanilla extract.
- Divide the batter evenly among the prepared cake pans.
- Bake at 350°F for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.
- Cool the cakes for 10 minutes, then invert onto wire racks and cool completely.
- Place one cake layer on a serving plate, spread with frosting, then add the second layer and repeat.
- Cover the sides of the cake with remaining frosting.
- Sprinkle coconut flakes over the top and sides of the cake.
- Serve and enjoy!
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. You can substitute the crushed pineapple with applesauce for a different flavor profile. Make sure to use very ripe bananas for the best sweetness and moisture. If you want a tropical twist, add shredded coconut directly into the batter. This cake is a great addition to any American recipes collection.
Serving Suggestions
Serve this Coconut Hummingbird Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. It pairs wonderfully with a tropical fruit salad or a cup of coffee. This cake is perfect for celebrations and also works well as a sweet ending to a savory meal like Scalloped Potatoes With Broccoli And Cheese.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To keep the cake moist, you can separate layers with parchment paper. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil and store for up to 3 months. Thaw it overnight in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Hummingbird Cake contains roughly 18 calories, with 0g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. Frost the cake just before serving to maintain its freshness and appearance.
What can I use instead of pecans?
If you have nut allergies or simply prefer a different flavor, you can substitute pecans with walnuts or even sunflower seeds for crunch. Additionally, you can leave them out entirely for a nut-free version.
How can I make the frosting less sweet?
To reduce the sweetness of the cream cheese frosting, you can add a pinch of salt and a splash of lemon juice. This will balance the sweetness and enhance the overall flavor of the frosting, making it more enjoyable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).