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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!

 

4.86 from 7 votes

Coconut Hummingbird Bundt Cake

By: Nisha
An incredibly delicious Coconut Hummingbird Bundt Cake made with banana, pineapple, coconut and pecans. Your guests will be humming.
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 16 slices

Ingredients 

for the cake

  • 1 cup raw pecans
  • 3 cups all-purpose
  • 1 1/4 cups 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 ounces crushed pineapple, canned
  • 1 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
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla
  • 3 tbsp maple syrup
  • 3-4 tbsp milk, depending on how runny you want the glaze
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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: 445kcal | Carbohydrates: 51g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 186mg | Potassium: 202mg | Fiber: 2g | Sugar: 28g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg

Additional Info

Course: Dessert
Cuisine: Jamaican, Southern Comfort
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

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


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4.86 from 7 votes (4 ratings without comment)

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17 Comments

  1. 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!!

  2. 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.

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