This Coconut-Sugar Hummingbird Cake is a moist and spiced recipe, which is made with mashed bananas and fresh pineapple. It’s the ultimate comfort food recipe, perfect for a special occasion.
Coconut-Sugar Hummingbird Cake Ingredients
Cream-Cheese Frosting
- 16 ounces cream cheese
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Cake
- ¾ cup safflower oil, plus more for pans
- 3 cups unbleached all-purpose flour
- 2 cups coconut sugar, such as Bob’s Red Mill
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¾ cups mashed ripe bananas (from about 5 medium)
- 2 teaspoons pure vanilla extract
- 1 cup chopped fresh pineapple
- 1 cup pecans, finely chopped
- 1 cup unsweetened shredded coconut
- ½ cup large unsweetened coconut flakes
How To Make Coconut-Sugar Hummingbird Cake
- Make the frosting: In a large bowl, beat the cream cheese and butter with a mixer until fluffy, about 5 minutes. Add the confectioners’ sugar, 1 cup at a time, and beat until smooth. Beat in the vanilla and salt. Set aside.
- Prep oven and cake batter: Preheat the oven to 350°F. Brush three 8-inch round cake pans with oil and line the bottoms with parchment. In a large bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, baking soda, and salt. In a separate bowl, whisk together the eggs, oil, mashed bananas, and vanilla.
- Combine and bake: Stir the banana mixture into the flour mixture until just combined. Fold in the chopped pineapple, pecans, and shredded coconut. Divide the thick batter evenly among the prepared pans and smooth the tops. Bake for 20 to 25 minutes, until a tester inserted into the centers comes out clean.
- Cool cakes and toast coconut: Let the cakes cool in their pans for 20 minutes before inverting them onto wire racks to cool completely. Reduce the oven temperature to 325°F. Spread the large coconut flakes on a baking sheet and toast for about 5 minutes, until golden.
- Assemble and frost: Place one cake layer on a serving plate. Spread with about ¾ cup of frosting. Place the second cake layer on top and spread with another ¾ cup of frosting. Place the final cake layer on top and use the remaining frosting to cover the top and sides of the cake. Garnish with the toasted coconut flakes and refrigerate for 30 minutes before serving.
Recipe Tips
- How to get the most moist cake? Using very ripe, heavily speckled bananas is key. They provide natural sweetness and a significant amount of moisture. Also, be careful not to overmix the batter once the wet and dry ingredients are combined.
- Can I make this ahead of time? Yes. The cake layers can be baked, cooled, and wrapped well at room temperature a day before assembling. The frosting can also be made ahead and stored in the fridge; just let it come to room temperature and give it a quick whip before using.
- What if I don’t have coconut sugar? Light brown sugar is a great substitute and will provide a similar moist texture and caramel-like flavor.
- How to toast coconut flakes evenly? Spread them in a single layer on a baking sheet and watch them carefully in the oven, as they can go from golden to burnt very quickly. Stirring them once halfway through helps them toast evenly.
What To Serve With Hummingbird Cake
This rich and flavorful cake is a complete dessert on its own.
- A cup of hot black coffee or a spiced tea
- A tall glass of cold milk
- A small scoop of vanilla bean ice cream
How To Store Hummingbird Cake
- Refrigerate: Due to the cream cheese frosting, the cake must be stored in the refrigerator. Keep it covered or in a cake container for up to 3 days. For the best flavor and texture, bring it to room temperature for about 30 minutes before serving.
Coconut-Sugar Hummingbird Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 680 kcal
- Fat: 40g
- Carbohydrates: 75g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is it called a Hummingbird Cake?
The origin of the name is debated, but the most popular theory is that the cake is so sweet and delicious, it’s fit for hummingbirds who drink nectar. It’s a classic dessert of the American South.
Do my bananas have to be very ripe?
Yes, the riper, the better! Overripe bananas with lots of brown spots are much sweeter and easier to mash, which is perfect for this cake.
Can I make this in a different pan?
Yes, you can bake this cake in a 9×13-inch pan. The baking time will likely be longer, around 35-45 minutes. Check for doneness with a toothpick.
Try More Recipes:
Coconut-Sugar Hummingbird Cake Recipe
Description
A classic Southern layer cake made with coconut sugar, packed with banana, pineapple, and pecans, and covered in a rich cream cheese frosting.
Ingredients
Instructions
- Frosting: Beat cream cheese and butter until fluffy. Beat in powdered sugar, then vanilla and salt.
- Cake: Preheat oven to 350°F. Grease and line three 8-inch round cake pans. Whisk dry cake ingredients. In a separate bowl, whisk wet cake ingredients.
- Stir the wet ingredients into the dry until just combined. Fold in pineapple, pecans, and shredded coconut.
- Divide batter between pans and bake for 20-25 minutes. Cool completely.
- Toast the large coconut flakes in a 325°F oven for about 5 minutes until golden.
- Assemble: Layer the cooled cakes with the cream cheese frosting. Frost the top and sides of the cake.
- Garnish with the toasted coconut flakes and chill for 30 minutes before serving.
Notes
- Using room temperature ingredients for the cake and frosting is crucial for a smooth, well-combined result.
- Do not overmix the cake batter after combining the wet and dry ingredients; this is key to a tender cake.
- This cake is incredibly moist and dense, so a small slice goes a long way.
- For the best flavor, bring the refrigerated cake to room temperature for about 30 minutes before serving.
Coconut-Sugar Hummingbird Cake Recipe