This delicious Coconut Hummingbird Cake is a delicious twist on classic recipe!
Hummingbird Cake is a delicious southern cake with amazing flavor from bananas, crushed pineapple, pecans and cinnamon.
It is one of our favorites, and if you've never tried hummingbird cake, you absolutely must!
Today, we have incorporated coconut into this delicious recipe. It goes perfectly with the crushed pineapple and pecans (much like our carrot cake recipe that we love so much)!
This Coconut Hummingbird Cake is so moist and has wonderful flavor, and the coconut cream cheese filling and frosting pairs with it perfectly!
How to Make Coconut Hummingbird Cake
This delicious Coconut Hummingbird Cake is very easy to make. No electric mixer is required- just a large bowl and a spoon for stirring ;0)
You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!
- Preheat: Preheat the oven to 350 degrees, Grease and flour three 8 inch pans. (We like to line the bottom with circles of parchment paper also.)
- Combine the first 5 ingredients in a large mixing bowl. Whisk to combine.
- Next, add the room temperature eggs and vegetable oil, gently stirring with a spoon until the dry ingredients are moistened.
- Mash the Bananas
- Add the vanilla extract, pineapple, coconut, pecans, bananas and fold in the ingredients until combined.
- Spoon batter into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.
- Cool the cake layers in pans 10 minutes on cooling rack before turning out. Make sure to cool the layers completely before frosting.
Coconut Cream Cheese Frosting
Hummingbird Cakes are usually frosted with cream cheese frosting. For today's coconut version, we frosted our cake with our usual cream cheese frosting, plus a bit of coconut extract. Delicious!
The cake would still taste amazing without the coconut flavor in the frosting, but we loved the added boost of coconut in the filling and frosting.
Consistency of Cream Cheese Frosting
Cream cheese frostings are softer than most buttercream frostings. So, if you have any trouble with it becoming too soft, just pop the bowl of frosting or even the cake in the freezer for 5-10 minutes (or longer in the refrigerator) to firm everything up.
Decorating the Cake
This cake comes together very easily. To assemble, spread the first cake layer with coconut cream cheese frosting. Repeat for the next two cake layers and then frost the cake.
I love any excuse to completely cover a cake in flaked coconut ;0) - Not only is it beautiful, but the cake decorating doesn't get any easier!
We recommend using sweetened coconut as it is so much softer. Simply press the coconut into the freshly frosted cake on top and around the sides.
*If you would prefer to frost the cake in coconut cream cheese frosting (minus the layer of coconut) that is fine too! It will be just as delicious. ;0)
Does the Cake Need to be Refrigerated?
Yes, because of the cream cheese in the filling and frosting, you will need to refrigerate the cake.
For best flavor and texture, remove the cake from the refrigerator a few hours before serving. It will soften as it approaches room temperature.
More Coconut Cakes!
We really love coconut cakes, and have made many over the years! If you love coconut desserts, don't miss our roundup of Favorite Coconut Cakes. We'll list a few of our most popular below!
Hummingbird Cake- Doctored Cake Mix
Enjoy the Recipe!
Thanks so much for stopping by, we hope that you enjoy this Coconut Hummingbird Cake!
If you give it a try, we would love for you to leave a comment and photo below.
Coconut Hummingbird Cake
This delicious Coconut Hummingbird Cake is so moist and has amazing flavor from bananas, crushed pineapple, pecans, and coconut!
Ingredients
- 3 cups (363g) all purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon (5g) baking soda
- ½ teaspoon (3g) salt
- 1 teaspoon (3g) ground cinnamon
- 3 large eggs-room temperature, lightly beaten
- 1 cup (215g) vegetable oil
- 1 ½ teaspoons (6g) vanilla extract
- 1 can (8 ounce) (227g) crushed pineapple, undrained
- 1 cup (100g) chopped pecans
- 1 ¾ cup (392g) mashed ripe bananas (4 large)
- 1 cup (78g) sweetened coconut (we used Bakers Angel Flake Coconut)
Coconut Cream Cheese Frosting
- 2 sticks (1 cup) (226g) unsalted butter, slightly softened - do not microwave
- 2 (8oz.) packages cream cheese (452g. is the total gram weight) use full fat cream cheese, slightly softened. Using reduced fat will cause the frosting to be too soft
- 1 ½ teaspoons (6g) coconut extract (adjust to your liking)
- 1 teaspoon (4g) vanilla extract
- 6 to 6 ½ cups ( 747g) powdered sugar
- pinch salt
Instructions
For the Cake
- Preheat the oven to 350 degrees, Grease and flour three 8 inch pans. (We like to line with parchment paper also.)
- Combine the first 5 ingredients in a large mixing bowl. Whisk to blend.
- Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, coconut, pecans, bananas and stir until combined.
- Spoon batter into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.
- Cool in pans 10 minutes on cooling rack and remove from pans.
- Makes 6 cups of batter.
For the Coconut Cream Cheese Frosting
- Add the butter to the mixing bowl and mix until smooth.
- Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
- Add the coconut and vanilla extracts
- Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
- Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency.
Notes
- This cake should be refrigerated because of the cream cheese frosting. Remove from the refrigerator a few hours before serving for best flavor and texture.
- *You can bake the cake layers in advance, wrap, and freeze them for up to 3 months. We place each cake layer on a foil-wrapped cake board, wrap with plastic wrap, then aluminum foil. We like to wrap and freeze while the layers are still a bit warm. Thaw on the counter, still wrapped for 45 minutes, then unwrap and continue thawing.
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Yummy! I love Hummingbird Cake :-) Looks delish as always! :-)