Coconut Hummingbird Cake
If you’re looking for a show-stopping dessert that’s bursting with tropical flavors, look no further than this Coconut Hummingbird Cake! This delightful cake combines sweet bananas, juicy crushed pineapple, and shredded coconut, creating a moist and flavorful treat that’s perfect for any occasion. Topped with a rich cream cheese frosting and garnished with toasted pecans, this cake is sure to impress your family and friends. Let’s dive into the details of this irresistible recipe!
Why You’ll Love This Recipe
This Coconut Hummingbird Cake is not just any ordinary cake; it’s a celebration of flavors and textures that will transport you straight to a sunny beach. The combination of ripe bananas and crushed pineapple ensures that every bite is moist and flavorful. The sweetened shredded coconut adds a delightful chewiness that pairs perfectly with the creamy frosting. Plus, it’s simple enough for a weeknight dessert yet fancy enough for a birthday party or a special gathering. Who wouldn’t love a slice of this tropical delight?
Ingredients at a Glance
- 4 medium ripe bananas (about 2 cups mashed bananas)
- 1 (8-ounce) can crushed pineapple, with juice
- 1 cup sweetened shredded coconut, loosely packed
- 3 large eggs
- 1 cup vegetable or canola oil
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 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 teaspoon salt, or to taste
- 1/2 to 1 cup toasted chopped pecans, optional for garnishing
Hardware & Gadgets
- Mixing bowls: For combining your ingredients seamlessly.
- Whisk: To whip up your eggs and dry ingredients.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Baking pans: Two 9-inch round pans to create that classic layered look.
- Electric mixer: For achieving that perfect cream cheese frosting.
- Cooling rack: To cool your cake layers evenly.
Coconut Hummingbird Cake: How It’s Done
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans to ensure that your cakes release effortlessly after baking.
Step 2: Combine Wet Ingredients
In a large mixing bowl, mash the ripe bananas until smooth. Add the crushed pineapple (with juice), eggs, vegetable or canola oil, granulated sugar, light brown sugar, and vanilla extract. Mix until all the wet ingredients are well combined.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cinnamon, ground cloves, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 4: Fold in Coconut
Gently fold in the sweetened shredded coconut until evenly distributed throughout the batter.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add in the sifted confectioners’ sugar, continuing to beat until the frosting reaches your desired consistency. Add the vanilla extract and salt, mixing until fully incorporated.
Step 7: Assemble the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top. Use the remaining frosting to frost the top and sides of the cake.
Step 8: Garnish and Serve
If desired, sprinkle the top with toasted chopped pecans for added flavor and a beautiful presentation. Slice and serve your Coconut Hummingbird Cake to family and friends, and watch it disappear!
Spring–Summer–Fall–Winter Ideas
- Spring: Serve with a side of fresh berries for a vibrant touch.
- Summer: Pair with a refreshing coconut sorbet.
- Fall: Add a pinch of nutmeg to the frosting for a warm spice flavor.
- Winter: Serve with a cup of hot cocoa or spiced tea for a cozy dessert experience.
Errors to Dodge
- Overmixing the batter can lead to a dense cake. Stir just until combined.
- Not allowing the cake to cool completely before frosting can cause the frosting to melt.
- Substituting fresh pineapple for canned may result in a drier cake; stick to canned for moisture.
- Skipping the toasting of pecans can lead to missing flavor depth; toasting enhances their taste.
Refrigerate, Freeze, Reheat
Your Coconut Hummingbird Cake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered to prevent it from drying out. If you want to prepare it in advance, wrap the un-frosted cake layers in plastic wrap and freeze them for up to 3 months. To reheat, let the cake thaw in the refrigerator overnight, then bring to room temperature before serving.
Common Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake the day you plan to serve it for the best texture.
Can I use unsweetened coconut?
While you can use unsweetened coconut, it will change the flavor profile. The sweetened coconut adds a delightful sweetness that complements the cake perfectly.
What can I substitute for cream cheese in the frosting?
If you’re looking for a lighter option, you can use Greek yogurt mixed with powdered sugar as a substitute for cream cheese in the frosting.
Is it possible to make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 blend designed for baking for the best results.
Time to Try It
Now that you have all the tips, tricks, and details for making this stunning Coconut Hummingbird Cake, it’s time to roll up your sleeves and get baking! Whether it’s for a special occasion or just a sweet treat for yourself, this cake is sure to be a hit. So gather your ingredients, preheat your oven, and let the delightful aroma of coconut and bananas fill your kitchen. Happy baking!
Coconut Hummingbird Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large mixing bowl, mash the ripe bananas until smooth. Add the crushed pineapple, eggs, oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
- Step 3: In a separate bowl, whisk together the flour, cinnamon, ground cloves, baking soda, and salt. Gradually add to the wet mixture, stirring gently until just combined.
- Step 4: Fold in the shredded coconut until evenly distributed.
- Step 5: Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to a cooling rack.
- Step 6: For the frosting, beat the cream cheese and butter until smooth. Gradually add the confectioners' sugar, beating until desired consistency. Mix in vanilla and salt.
- Step 7: Once the cake layers are cooled, place one layer on a plate, spread frosting on top, and add the second layer. Frost the top and sides with remaining frosting.
- Step 8: Garnish with toasted pecans if desired. Slice and serve!
Notes
- Store the cake in the refrigerator for up to 5 days, covered to prevent drying out.
- Freeze un-frosted layers wrapped in plastic for up to 3 months.
- Substituting fresh pineapple may result in a drier cake; stick to canned.
