An incredibly delicious Coconut Hummingbird Bundt Cake made with banana, pineapple, coconut and pecans. Your guests will be humming.
When you see people going back for seconds, that’s the best feeling.
At a recent family gathering, this Coconut Hummingbird Bundt Cake was the most talked about item. For real!
I must have had at least 3 people ask me for the recipe, and every single person loved this cake.
So let’s talk about this cake, shall we?
Made with topical flavors, the Hummingbird Cake was invented in Jamaica and named after the island’s national bird.
I took this cake a step further and threw in some coconut, because well, that’s tropical too, and who doesn’t love coconut?
And the best part is the maple cream cheese glaze. I-N-S-A-N-E.
This ambrosial Coconut Hummingbird Bundt Cake will have you humming after your first bite. Make this for your next special occasion and you’ll hear your guests hum too.
- for the cake
- Raw Pecans - 1 cup
- All Purpose Flour - 3 cups
- White Sugar - 1 cup + 2 tbsp
- Baking Soda - 1 tsp
- Ground Cinnamon - 1 tsp
- Salt - ½ tsp
- Organic Eggs - 3
- Banana - 1¾ cups (mashed... roughly 5-6 medium bananas)
- Crushed Pineapple - 1 - 8 ounce can
- Canola Oil - ¾ cup
- Pure Vanilla - 1½ tsp
- Sweetened Coconut - ½ cup
- for the glaze
- Cream Cheese - 4 ounces
- Unsalted Butter - ¼ cup or 4 tbsp
- Powdered Sugar - ½ cup
- Pure Vanilla - 1 tsp
- Maple Syrup - 3 tbsp
- Milk - 3 to 4 tbsp (depends on how thin you want the glaze)
- Preheat oven at 350 degrees.
- Grease a bundt pan with butter, and then flour. Discard the access flour.
- Toast the coconut and pecans until golden-brown. About 7-8 minutes.
- Mash the bananas and set aside.
- Set aside the crushed pineapple too.
- Once the coconut and pecans are toasted, set aside.
- In a large bowl, combine the dry ingredients... flour, sugar, baking soda, cinnamon,and salt. Stir.
- In a separate bowl, combine the wet ingredients... eggs, banana, pineapple, oil, and vanilla. Mix until well-combined.
- Add half of the wet ingredients to the dry.
- Blend until somewhat combined, and then add the remaining wet ingredients. Mix, but do NOT over mix.
- This is what you should have.
- Add the toasted pecans and coconut. Mix the batter using a wooden spatula.
- Pour the batter into the bundt pan.
- Into the oven for an hour to an hour and 10 minutes. I baked mine for 1 hour and 5 minutes.
- Cake is done!
- Bring the cream cheese and butter to room temperature, then whip.
- Add powdered sugar.
- Now add milk and vanilla.
- Finally, add maple syrup.
- Glaze is done. You can add more milk to make it thinner,
** I made a cream cheese maple glaze instead of the version in the original recipe.
Pin Coconut Hummingbird Bundt Cake
What’s your favorite cake?