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    Home » Recipe » Coconut Hummingbird Bundt Cake

    Posted on: Jan 25, 2018 · Modified: Feb 4, 2023 by honeywhatscooking · 14 Comments

    Coconut Hummingbird Bundt Cake

    198 shares
    Jump to Recipe

    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.Coconut Hummingbird Bundt Cake

    At a recent family gathering, this Coconut Hummingbird Bundt Cake was the most talked about item. For real!Coconut Hummingbird Bundt Cake

    I must have had at least 3 people ask me for the recipe, and every single person loved this cake.Coconut Hummingbird Bundt Cake

    So let's talk about this cake, shall we?
    Coconut Hummingbird Bundt Cake

    Made with tropical flavors, the Hummingbird Cake was invented in Jamaica and named after the island's national bird.
    Coconut Hummingbird Bundt Cake

    I took this cake a step further and threw in some coconut, because well, that's tropical too, and who doesn't love coconut?
    Coconut Hummingbird Bundt Cake

    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 Bundt Cake

    Coconut Hummingbird Cake is:

    Perfection
    Ambrosial
    Tropical
    Insanely Delicious
    Crowd Pleaser
    Decadent
    Perfect for the Holidays
    Coconut Hummingbird Bundt Cake

    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.
    Coconut Hummingbird Bundt Cake

    Mash the bananas and set them aside.

    Set aside the crushed pineapple too.
    Coconut Hummingbird Bundt Cake

    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.
    The glaze is done. You can add more milk to make it thinner.
    Coconut Hummingbird Bundt Cake

    Enjoy!
    Coconut Hummingbird Bundt Cake

    More Cake Recipes!

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    • Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
    • Date Walnut Coffee Cake
    • Apple Walnut Cake with Salted Caramel Frosting
    • Chocolate Depression Cake
    • Pistachio Lemon Cake with Cardamom Whipped Cream


    Coconut Hummingbird Bundt Cake

    Vegetarian
    An incredibly delicious Coconut Hummingbird Bundt Cake made with banana, pineapple, coconut and pecans. Your guests will be humming.
    4.84 from 6 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 30 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 35 minutes
    Course Dessert
    Cuisine Jamaican, Southern Comfort
    Servings 16 slices

    Ingredients
      

    for the cake

    • 1 cup raw pecans
    • 3 cups all-purpose
    • 1 ⅛ cups white sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 3 organic eggs
    • 1 ¾ cups mashed bananas, roughly 5-6 bananas
    • 8 ounces crushed pineapple, canned
    • ¾ cup canola oil
    • 1 ½ teaspoon pure vanilla
    • ½ cup sweetened coconut

    for the glaze

    • 4 ounces cream cheese
    • ¼ cup unsalted butter
    • ½ cup powdered sugar
    • 1 teaspoon pure vanilla
    • 3 tablespoon maple syrup
    • 3-4 tablespoon milk, depending on how runny 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,

    Nutrition

    Calories: 408kcalCarbohydrates: 49gProtein: 5gFat: 22gSaturated Fat: 5gCholesterol: 46mgSodium: 186mgPotassium: 202mgFiber: 2gSugar: 27gVitamin A: 260IUVitamin C: 4mgCalcium: 33mgIron: 2mg
    Keyword Banana, Cake, Coconut, Hummingbird, Pecans, Pineapple
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Reader Interactions

    Comments

    1. Jhiane says

      January 25, 2018 at 12:09 pm

      This is my kind of cake , love the ingredients

      Reply
      • honeywhatscooking says

        January 29, 2018 at 1:24 am

        Thanks Mama.. you would LOVE it! xoxoxoxo

        Reply
    2. kate says

      January 25, 2018 at 1:07 pm

      5 stars
      This cake looks truly ambrosial. Thanks for the idea.. I'll make this for Super bowl. 🙂

      Reply
      • honeywhatscooking says

        January 29, 2018 at 1:24 am

        Thanks Kate. So sweet.. let me know how it turns out if you make it for Super Bowl.

        Reply
    3. Sonal says

      January 26, 2018 at 5:24 pm

      Just what I wanted to see! This tropical bake looks and sounds super amazing!

      Reply
      • honeywhatscooking says

        January 29, 2018 at 1:23 am

        Awwww.. thanks so much! It is so good.. hope you try it. Will check out your blog. 🙂

        Reply
    4. dixya @food, pleasure, and health says

      January 27, 2018 at 6:52 am

      this is definitely a celebratory cake esp with that maple glazed cream cheese on top. i wish i had a large slice with my coffee right now.

      Reply
      • honeywhatscooking says

        January 29, 2018 at 1:22 am

        Awww thanks. Definitely one to make for a large gathering otherwise most people would eat all of it. 🙂

        Reply
    5. Nisha Pawar | Love Laugh Mirch says

      January 31, 2018 at 12:14 pm

      You bring the cake, I'll bring the chai. This looks divine!

      Reply
      • honeywhatscooking says

        February 01, 2018 at 12:56 am

        Haha.. deal!!!! Your chai .. I have to see how you make yours. Such a pro.

        Reply
    6. Anita says

      October 11, 2018 at 4:13 am

      What is the size of your Bundt tin? 8 or 12 cup?

      Reply
      • honeywhatscooking says

        October 11, 2018 at 3:33 pm

        Hi Anita. It is the 10-15 cup capacity. Here is the link - https://www.amazon.com/Nordic-Ware-Platinum-Collection-Anniversary/dp/B00004RFQ4/ref=sm_n_ma_dka_ZZ_pr_ran_0_0?adId=B00004RFQ4&creativeASIN=B00004RFQ4&tag=hwc1806-20&linkCode=w43&ref-refURL=https%3A%2F%2Faffiliate-program.amazon.com%2Fhome%2Fads%2Fadcode%2Fcustom&slotNum=16&imprToken=FWp6Gn4DIltSxWID7yOBVw&adType=smart&adMode=manual&adFormat=grid&impressionTimestamp=1539285856906

        I've also updated the products on this recipe as well as on my http://www.honeywhatscooking.com/shop/ page. 🙂
        Hope that helps.

        Reply
    7. Cathy Cherewick says

      October 07, 2019 at 8:00 pm

      5 stars
      The family loved this cake. I loved that it was easy to make. I bought more bananas so I could make one all for myself!!

      Reply
      • honeywhatscooking says

        October 09, 2019 at 2:14 am

        Thanks so much Cathy. Really appreciate it. So glad this worked out for you.

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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