Creamy Hummingbird Cake with Coconut

When it comes to Southern desserts, hummingbird cake has always had a special place in my heart. It’s like banana bread and pineapple upside-down cake decided to become best friends, and then coconut joined the party. I first tried it at my aunt’s house in Georgia, and I’ve been hooked ever since.

This version adds a coconut twist to the classic recipe, and trust me, it works so well with the traditional banana-pineapple combo. I love making this cake when I want something that feels a bit more special than your everyday dessert, but isn’t fussy or complicated. The ingredients are straightforward, and the method is pretty forgiving – perfect for both beginners and experienced bakers.

Want to know the best part? This cake actually tastes better the next day, so you can make it ahead of time without any worries. The flavors have time to settle in and get friendly with each other, making each bite even more enjoyable.

What Kind of Bananas Should I Use?

For a hummingbird cake, you’ll want to use very ripe bananas – the ones with lots of brown spots or that have turned mostly brown. These overripe bananas are much sweeter and easier to mash than yellow ones, plus they give the cake a stronger banana flavor. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. Just make sure to avoid using bananas that are black or have started to ferment, as these can add an off-putting flavor to your cake. A good tip is to freeze overripe bananas when you have them – they work perfectly in this recipe once thawed.

Options for Substitutions

While some ingredients in this classic Southern cake are essential, there are several substitutions you can try:

• All-purpose flour: You can use cake flour for a lighter texture – just add 2 extra tablespoons per cup of flour. Self-rising flour works too, but remember to skip the baking soda and salt if you use it.
• Vegetable oil: Any neutral-flavored oil works here – canola, sunflower, or even melted coconut oil (which adds extra coconut flavor). Just avoid olive oil as its flavor would be too strong.
• Pecans: Walnuts make a great substitute, or you can use macadamia nuts for a tropical twist. If you need to go nut-free, just leave them out or add extra coconut.
• Cream cheese: This is a must-have for authentic flavor – don’t substitute this one! Just make sure it’s full-fat and at room temperature for the best results.
• Shredded coconut: You can use unsweetened coconut instead of sweetened – just know your cake will be slightly less sweet. Fresh coconut works too, but needs to be finely grated.
• Bananas: These are essential for a true hummingbird cake – make sure they’re very ripe. The blacker the peel, the better the flavor!
• Crushed pineapple: This is pretty crucial for authentic taste, but in a pinch, you can use the same amount of well-drained crushed fresh pineapple. Don’t use chunks as they’ll make the cake too wet.

Watch Out for These Mistakes While Baking

The success of your hummingbird cake heavily depends on your banana selection – using underripe bananas will rob your cake of its signature sweetness and moisture, so make sure they’re properly spotted and soft. A common mistake is improperly draining the crushed pineapple, which can make your cake too wet – while you want to keep some juice, drain off any excess liquid to maintain the right texture. For the cream cheese frosting, using cold ingredients is a recipe for disaster – both the butter and cream cheese must be properly softened at room temperature (about 1-2 hours) to achieve that perfectly smooth, lump-free consistency. When mixing the batter, avoid overmixing once the flour is added, as this can lead to a tough, dense cake – instead, fold the ingredients just until they’re combined, and you’ll be rewarded with a tender, moist crumb.

What to Serve With Hummingbird Cake?

This sweet Southern cake is packed with tropical flavors, so it pairs wonderfully with a hot cup of coffee or tea to balance out its richness. For a really nice afternoon treat, serve it alongside some fresh fruit – particularly sliced strawberries or fresh pineapple chunks that complement the cake’s tropical notes. If you’re serving this at a party, a scoop of vanilla ice cream on the side works great, especially when the cake is slightly warm. Since this is quite a sweet dessert, you might also want to offer some unsweetened whipped cream to give guests options for topping their slice.

Storage Instructions

Counter Storage: Your freshly baked Hummingbird Cake can sit out at room temperature for up to 2 days if covered properly. Just make sure to keep it in a cake carrier or under a cake dome to keep it fresh. Since it has cream cheese frosting, try to keep it in a cooler spot in your kitchen, away from direct sunlight or heat.

Refrigerate: Because of the cream cheese frosting, this cake stays best in the fridge. Pop it in an airtight container and it’ll keep fresh for up to 5 days. The cold temperature helps maintain the frosting’s texture and keeps everything nice and firm. Just remember to take it out about 30 minutes before serving to let it come to room temperature – it tastes much better this way!

Freeze: This cake freezes really well! You can freeze individual slices or the whole cake for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it overnight in the fridge, and let it sit at room temperature for about an hour before serving.

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 8000-8200
• Protein: 60-70 g
• Fat: 400-420 g
• Carbohydrates: 950-970 g

Ingredients

• 3 cups all-purpose flour (363g)
• 2 cups white granulated sugar (400g)
• 1 teaspoon baking soda (5g)
• 1/2 teaspoon salt (3g)
• 1 teaspoon ground cinnamon (3g)
• 3 large eggs, at room temperature, lightly whisked
• 1 cup vegetable oil (215g)
• 1 1/2 teaspoons vanilla essence (6g)
• 8 oz can crushed pineapple, with juice (227g)
• 1 cup chopped pecans (100g)
• 1 3/4 cups mashed ripe bananas (392g, about 4 large bananas)
• 1 cup sweetened shredded coconut (78g, such as bakers angel flake coconut)
• 2 sticks unsalted butter, softened (226g, do not use microwave)
• 16 oz full-fat cream cheese (452g, two 8 oz packages)
• 1 1/2 teaspoons coconut flavoring (6g, adjust to taste)
• 1 teaspoon vanilla essence (4g)
• 6 to 6 1/2 cups powdered sugar (747g)
• A pinch of salt

Step 1: Prepare Cakes for Baking

Preheat your oven to 350°F (175°C).

Grease and flour three 8-inch cake pans.

For added assurance, line the bottoms with parchment paper.

This will help ensure the cakes release cleanly from the pans after baking.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the first five dry ingredients.

Whisk them together to ensure they are well blended.

Add the eggs and oil, stirring gently with a spoon just until the dry ingredients are moistened.

Be careful not to overmix.

Next, fold in the vanilla extract, crushed pineapple, shredded coconut, chopped pecans, and mashed bananas.

Stir just until everything is combined.

Step 3: Bake the Cakes

Evenly distribute the batter into the prepared cake pans, smoothing the tops with a spatula.

Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few crumbs attached.

Once done, let the cakes cool in the pans on a cooling rack for 10 minutes, then carefully remove them from the pans to continue cooling.

Step 4: Prepare the Frosting

In a mixing bowl, add the butter and mix until smooth.

Add the cream cheese that has been cut into small to medium pieces.

Beat together with the butter until the mixture is well blended and smooth.

Stir in the coconut and vanilla extracts.

Gradually add the powdered sugar, beating until the frosting is smooth.

Be cautious not to beat the mixture above medium speed or for too long, as over-beating can soften the frosting too much.

Step 5: Adjust Frosting Consistency

Once the frosting is smooth, use it while it’s still slightly chilled.

If the frosting becomes too soft to pipe or spread neatly, refrigerate it for a short while to firm up.

Alternatively, you can place it in the freezer for about 5 minutes for quicker results.

Step 6: Assemble and Decorate the Cake

Once the cakes are completely cooled, spread a layer of frosting between each cake layer, then cover the entire cake with the remaining frosting.

Decorate as desired and serve.

Enjoy your delicious homemade cake!