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Coconut Hummingbird Cake Recipe

    Table of Contents


    For the Cake:

    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 3 large eggs, beaten
    • 1 cup vegetable oil
    • 1 and 1/2 teaspoons vanilla extract
    • 1 can (8 oz) crushed pineapple, undrained
    • 2 cups ripe bananas, mashed (about 4 medium-sized bananas)
    • 1 cup sweetened shredded coconut
    • 1 cup chopped pecans

    For the Cream Cheese Frosting:

    • 1/2 cup unsalted butter, softened
    • 8 oz cream cheese, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup sweetened shredded coconut (for decoration)
    • Additional chopped pecans (for decoration)


    Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

    Prepare the Dry Ingredients:

    In a large mixing bowl, whisk together the flour, sugar, baking soda, ground cinnamon, and salt.

    Combine Wet Ingredients:

    In a separate bowl, mix together the beaten eggs, vegetable oil, and vanilla extract. Add the crushed pineapple with its juice, mashed bananas, shredded coconut, and chopped pecans. Stir until well combined.

    Combine Wet and Dry Ingredients:

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

    Bake the Cake:

    Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    Cool the Cake:

    Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

    Prepare the Cream Cheese Frosting:

    In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined and smooth.

    Assemble the Cake:

    Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Repeat with the remaining layers. Frost the sides and top of the cake with the remaining frosting.


    Sprinkle the top of the cake with sweetened shredded coconut and additional chopped pecans for decoration.


    Slice and serve the Coconut Hummingbird Cake. Enjoy the tropical flavors!

    This Coconut Hummingbird Cake is sure to be a hit with its moist texture and delightful combination of flavors.

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