Coconut Hummingbird Cake
This delicious Coconut Hummingbird Cake is so moist and has amazing flavor from bananas, crushed pineapple, pecans, and coconut!
Servings: 15
Equipment
Ingredients
- 3 cups (363g) all purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon (5g) baking soda
- ½ teaspoon (3g) salt
- 1 teaspoon (3g) ground cinnamon
- 3 large eggs-room temperature, lightly beaten (You can warm the eggs in a bowl of warm water for 5 minutes if they are not room temperature.)
- 1 cup (215g) vegetable oil
- 1 ½ teaspoons (6g) vanilla extract
- 8 oz (227g) can crushed pineapple, undrained
- 1 cup (100g) chopped pecans
- 1 ¾ cup (392g) mashed ripe bananas (4 large)
- 1 cup (78g) sweetened coconut (we used Bakers Angel Flake Coconut)
Coconut Cream Cheese Frosting
- 2 sticks (226g) unsalted butter, slightly softened (do not microwave)
- 16 oz cream cheese (452g) (We used two 8 oz packages of full fat cream cheese.)
- 1 ½ teaspoons (6g) coconut extract (adjust to your liking)
- 1 teaspoon (4g) vanilla extract
- 6 to 6 ½ cups (747g) powdered sugar
- pinch salt
Instructions
- For the Cake
- Preheat the oven to 350 degrees, Grease and flour three 8 inch pans. (We like to line with parchment paper also.)
- Combine the first 5 ingredients in a large mixing bowl. Whisk to blend.
- Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, coconut, pecans, bananas and stir until combined.
- Spoon batter into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.
- Cool in pans 10 minutes on cooling rack and remove from pans.
- Makes 6 cups of batter.
For the Coconut Cream Cheese Frosting
- Add the butter to the mixing bowl and mix until smooth.
- Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
- Add the coconut and vanilla extracts
- Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
- Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency.
Notes
- This cake should be refrigerated because of the cream cheese frosting. Remove from the refrigerator a few hours before serving for best flavor and texture.
- *You can bake the cake layers in advance, wrap, and freeze them for up to 3 months. We place each cake layer on a foil-wrapped cake board, wrap with plastic wrap, then aluminum foil. We like to wrap and freeze while the layers are still a bit warm. Thaw on the counter, still wrapped for 45 minutes, then unwrap and continue thawing.