Name: Coconut Hummingbird Bundt Cake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 1 cup raw pecans; 3 cups all-purpose; 1 1/8 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; 3/4 cup canola oil; 1 1/2 tsp pure vanilla; 1/2 cup sweetened coconut; 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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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!

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.

Enjoy!

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Coconut Hummingbird Bundt Cake

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

5 from 4 votes

Prep Time30 mins

Cook Time1 hr 5 mins

Total Time1 hr 35 mins

Course Dessert

Cuisine Jamaican, Southern Comfort

Diet Vegetarian

Servings: slices

Calories: 408kcal

Author: Nisha

Ingredients

for the cake

1 cup raw pecans
3 cups all-purpose
1 1/8 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
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
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

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

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Comments

Jhiane says

January 25, 2018 at 12:09 PM

This is my kind of cake , love the ingredients

- honeywhatscooking says
  
  January 29, 2018 at 1:24 AM
  
  Thanks Mama.. you would LOVE it! xoxoxoxo
  
kate says

January 25, 2018 at 1:07 PM

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

- 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.
  
Sonal says

January 26, 2018 at 5:24 PM

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

- 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. 🙂
  
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.

- 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. 🙂
  
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!

- honeywhatscooking says
  
  February 1, 2018 at 12:56 AM
  
  Haha.. deal!!!! Your chai .. I have to see how you make yours. Such a pro.
  
Anita says

October 11, 2018 at 4:13 AM

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

- 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 https://www.honeywhatscooking.com/shop/ page. 🙂
  Hope that helps.
  
Cathy Cherewick says

October 7, 2019 at 8:00 PM

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!!

- honeywhatscooking says
  
  October 9, 2019 at 2:14 AM
  
  Thanks so much Cathy. Really appreciate it. So glad this worked out for you.