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Homemade Coconut Hummingbird Cake photo

Coconut Hummingbird Cake

This Coconut Hummingbird Cake is a tropical delight! Bursting with bananas, pineapple, and coconut, topped with rich cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 medium ripe bananas (about 2 cups mashed)
  • 1 can (8-ounce) crushed pineapple (with juice)
  • 1 cup sweetened shredded coconut (loosely packed)
  • 3 large eggs
  • 1 cup vegetable or canola oil
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 0.5 teaspoon ground cloves
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt (or to taste)
For the Cream Cheese Frosting:
  • 8 ounces cream cheese (softened)
  • 0.5 cup unsalted butter (softened)
  • 2 to 2.5 cups confectioners' sugar (sifted)
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt (or to taste)
  • 0.5 to 1 cup toasted chopped pecans (optional for garnishing)

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Baking pans
  • Electric mixer
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. 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.
  3. 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.
  4. Step 4: Fold in the shredded coconut until evenly distributed.
  5. 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.
  6. 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.
  7. 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.
  8. 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.