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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.
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 tropical 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 them 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.
Enjoy!
More Cake Recipes!
- Southern Coconut Cake w/Cream Cheese Frosting
- 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
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
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,
Nishi! Perfect directions. I added in 1/2 tsp of baking powder.
It doesn’t call for baking powder? Just wondering.
HI Lorna. There is no baking powder in this recipe. ๐
Okay, Thank you! ๐
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!!
Thanks so much Cathy. Really appreciate it. So glad this worked out for you.
What is the size of your Bundt tin? 8 or 12 cup?
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. ๐
Hope that helps.
You bring the cake, I’ll bring the chai. This looks divine!
Haha.. deal!!!! Your chai .. I have to see how you make yours. Such a pro.
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.
Awww thanks. Definitely one to make for a large gathering otherwise most people would eat all of it. ๐
Just what I wanted to see! This tropical bake looks and sounds super amazing!
Awwww.. thanks so much! It is so good.. hope you try it. Will check out your blog. ๐
This cake looks truly ambrosial. Thanks for the idea.. I’ll make this for Super bowl. ๐
Thanks Kate. So sweet.. let me know how it turns out if you make it for Super Bowl.
This is my kind of cake , love the ingredients
Thanks Mama.. you would LOVE it! xoxoxoxo