Hummingbird Cake has an interesting origin that dates back to the 1960’s in Jamaica. The cake features bananas, pineapple, nuts– and with this version, coconut. You can easily mix this with a bowl and spatula. I made a simple cream cheese icing by piping it on the bundt cake and sprinkling with additional pecans. The cake is moist, because I’ve used oil instead of butter. This cake is a little bit of the tropics and perfect with a cup of coffee or tea.
I’m a fan of bananas. They’re my power snack. I only buy a few at a time, because once those brown sugar spots start showing up, I’m out! I don’t like to waste them, though. Often times, I toss them into the freezer for smoothies. Or, I’ll make some banana bread.
I started thinking about my Hummingbird Cake recipe, but I wasn’t in the mood to fuss with making a layer cake.
Could I adapt the recipe to be a bundt cake? That would be a lot quicker. So, I got to work:
Pecans are a must, for Hummingbird Cake. After doing some internet research, I decided that toasted coconut would be a nice addition. (If you don’t like coconut, simply leave it out!) Ever since I bought my Ninja Dual Air Fryer , I’ve been discovering all kinds of way to use it. I love it! I use my air fryer to toast nuts and coconut. I don’t have to preheat my oven, or risk burning them in a skillet.
The dry ingredients are typical ingredients– flour, baking soda, sugar, cinnamon. The wet ingredients are mashed bananas, oil, eggs and vanilla. The wet is gently hand mixed into the flour (no mixer required). Last, but not least, the toasted coconut and half of the pecans are stirred in.
I can’t brag enough about how much I depend on Bakers Joy No-Stick Baking Spray. My bundt cakes slide right out, and I don’t have to fuss with shortening and flour mess. Bundt cake baking times vary, depending on your oven. With mine, the cake was done in one hour. I use a long wooden skewer to check that it comes out clean. Always check your cake a little earlier than the suggested 70 minute baking time. I’m glad that I did!
I placed a wire rack on top, then flipped the cake pan over. Voilà! The cake slid right out! The cake should cool completely before either dusting with powdered sugar or a cream cheese frosting.
I decided to make a cream cheese frosting– since that’s the traditional way of Hummingbird Cakes. My piping job wasn’t magazine perfect, but it got the job done.
TASTING NOTES: Personally, I’m not a huge fan of plain banana bread. But, if you add cream cheese frosting, my fondness goes up a few notches. The cake was moist and I liked the texture of the coconut and pecans. The banana flavor was there and the pineapple balanced out the flavor perfectly. As for the toasted coconut, it was really subtle. In fact, because I love coconut, I would add more next time. The frosting– what can I say? I love the tangy flavor of cream cheese. I quickly sent a few slices to my neighbors. The rest? I mentioned freezing slices so we wouldn’t eat too many at once. My husband vetoed that idea. The rest of the cake was gone in a few days. Well done!
Caribbean Coconut Hummingbird Bundt Cake
Ingredients
For the cake:
- 1 cup pecans toasted and chopped; divided
- 3 cups all-purpose
- 1 1/8 cups white sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 3/4 cups ripe bananas about 4 bananas; mashed
- 8 ounces canned crushed pineapple no need to drain
- ¾ cup canola oil or vegetable oil
- 1 1/2 tsp pure vanilla
- 1/2 cup sweetened coconut lightly toasted
For the glaze (optional to just powdered sugar dusting):
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp pure vanilla
- 2-3 tbsp milk or heavy cream thin enough to pipe with a pastry bag; or add more milk to be thin enough to pour over the cooled cake
Instructions
- Preheat oven at 350F
- Prepare a bundt cake with either shortening and flour, or I use Bakers Joy baking spray (100% foolproof).
- Mash the bananas and set aside.
- In a large bowl, whisk the dry ingredients: flour, sugar, baking soda, cinnamon,and salt.
- 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, and gently mix until it's somewhat combined. Add the remaining wet ingredients and mix– but don't over mix!
- Add the toasted pecans and coconut and gently stir to combine. Add the batter into the prepared bundt pan.
- Pour the batter into the bundt pan.
- Bake between an hour and one hour and 10 minutes. I begin to know that the cake is close to being done, when the aroma is really wafting from my oven! I use a large wooden skewer to poke it deep into my bundt cake. If the skewer comes out clean, with a few crumbs attached– I know it's done.
- Allow the cake to cool for a few minutes. Place a wire rack on top, and flip the cake over. If your bundt pan has been properly prepared, the cake should slide right out– that is why I always use Bakers Joy baking spray.
Cream Cheese Frosting:
- Using an electric or stand mixer, mix the cream cheese until softly whipped.Add the powdered sugar. Add the vanilla.Add one tablespoon at a time of either milk or light cream. I decided to pipe on the frosting, rather than "pouring" it on. So, add enough milk or light cream until it reaches your desired consistency. Sprinkle the remaining chopped pecans evenly over the top.
Looks great! I’ve always wanted to try making a hummingbird cake. Maybe this would be a good way to start 🙂
Thank you, Kim. I’d definitely say this is a great way to start!
Hello, I always get excited when I see one of your posts in my inbox.
I would love to bake this cake but have a couple of questions.
Firstly, I live in Australia and always use weights in my baking. Can you please tell me the weight of the flour in this recipe?
Also do you strain the pineapple so as to drain the juice…. and therefore just add the pineapple?
I look forward to baking this lovely cake.
Regards from Australia,
Angela
G’day, Australia! First, thank you so much for your kind words. As for the flour weight, 3 cups of flour = 24 ounces. I apologize that I don’t often give metric measurements. My printable recipe card software charges a hefty amount of money to add that feature. Whenever I want to convert, I just use GOOGLE and it helps. As for the crushed pineapple, I didn’t drain it. I have edited the recipe card to make that clearer. Thank you for your feedback. It helps me to improve on my posts. Have a wonderful day, from sunny California.
Thank you so much.
I will be on the lookout for over-ripe bananas!
Can I do this in a loaf pan or 2 layer cake pans? I don have a bunt pan
I have never baked this recipe in anything other than a bundt pan. However, I think it’s quite possible. The baking time would be reduced, so check the cake fairly often, until a toothpick (I prefer a wooden skewer) comes out with just a few crumbs clinging to it. If you use a layer cake pan, check within about 20 minutes. Please let me know how it turns out!