Caribbean Coconut Hummingbird Bundt Cake
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.
Servings 12 servings
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.