Coconut Hummingbird Bundt Cake

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 cake will have you humming after your first bite. Make this for your next special occasion and you’ll hear your guests hum too.

coconut hummingbird cake is:

Perfection
Ambrosial
Tropical
Insanely Delicious
Crowd Pleaser
Decadent
Perfect for the Holidays

 how to make hummingbird cake step by step?

First, preheat the oven to 350 degrees. Then, 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.

Add powdered sugar.

Now add milk and vanilla.

Finally, add maple syrup.

Glaze is done. You can add more milk to make it thinner.

Print Pin

5 from 3 votes

Coconut Hummingbird Bundt Cake

An incredibly delicious Coconut Hummingbird Bundt Cake made with banana, pineapple, coconut and pecans. Your guests will be humming.

---

Course Cakes/Desserts

Cuisine Jamaican/Southern

Prep Time 30 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 35 minutes

Servings 16 slices

Author Modified this recipe

---

Ingredients

for the cake

• 1 cup raw pecans
• 3 cups all purpose
• 1 cup + 2 tbsp white sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 organic eggs
• 1 3/4 cups mashed bananas roughly 5-6 bananas
• 8 oz can crushed pineapple
• 3/4 cup canola oil
• 1 1/2 tsp pure vanilla
• 1/2 cup sweetened coconut

for the glaze

• 4 ounces cream cheese
• 1/4 cup unsalted butter (or 4 tbsp)
• 1/2 cup powdered sugar
• 1 tsp pure vanilla
• 3 tbsp maple syrup
• 3-4 tbsp milk depending on how thin you want the glaze

Instructions

• 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.
  
• 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,
  

Notes

• I cut down the sugar amount significantly from the original recipe. I used 1 1/4 cups of sugar, however I reduced the amount to 1 1/8 cup. There is a lot of sweetness in the banana, pineapple and coconut.
• I made a cream cheese maple glaze instead of the version in the original recipe.

DID YOU MAKE THIS RECIPE?

Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

I love seeing your creations!

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 Pin Coconut Hummingbird Bundt Cake

What’s your favorite cake?